Farmers Market Quesadillas

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* Exported from MasterCook *

 

Farmers Market Quesadillas

 

Recipe By :

Serving Size : 12 Preparation Time :0:00

Categories : Appetizers Entree's

 

Amount Measure Ingredient -- Preparation Method

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1 poblano pepper

1 large red bell pepper

cooking spray

1 medium onion -- thinly sliced

1 1/2 cups yellow squash -- chopped

2 cloves garlic -- minced

1 cup oyster mushroom

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 cup Monterey jack cheese -- shredded

1/2 cup crumbled goat cheese

8 flour tortilla, fat free

2 tablespoons fresh cilantro -- chopped

 

Preheat broiler

 

Place poblano and bell pepper on a foil lined baking sheet; broil 10 minutes

or until blackened, turning occasionally. Place poblano and bell pepper in

a zip top plastic bag; seal. Let stand 15 minutes. Peel poblano and bell

pepper; discard seeds and membranes. Cut peeled peppers into thin strips.

 

Heat a large nonstick skillet over medium-high heat. Coat with cooking

spray. Add onion; saute 3 minutes or until the onion is lightly browned.

Add squash and garlic; saute 3 mintues. Add pepper strips and mushrooms;

cook 5 minutes or until mushrooms are tender and moisture evaproates,

stirring frequently. Sprinkle with salt and pepper.

 

Sprinkle 2 tablespoons Monterey Jack and 1 tablespoon goat cheese over each

of 4 tortillias; top each with 2/3 cup vegetable mixture. Sprinkle 2

tablespoons Monetery Jack, 1 tablespoon goat cheese, and 1 1/2 teaspoon

cilantro over each vegetable topped tortilla; top each with remaining

tortillas.

 

Heat a large nonstick skillet over medium-high heat. Place 1 quesadilla in

pan; cook 5 minutes on each isde or until tortillas are crisp. repeat

procedure with remaining quesadillas. Cut each quesadilla into 6 wedges.

 

Cuisine:

" Mexican "

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Per Serving (excluding unknown items): 71 Calories; 5g Fat (57.4% calories

from fat); 4g Protein; 3g Carbohydrate; 1g Dietary Fiber; 13mg Cholesterol;

159mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2

Fat.

 

NOTES : Per serving: Calories 140 fat 5.3g; [sat 2.8g; mono 1.2g, poly

0.2,] protien 6 g, carb 17.9 g; fiber 1.5 g; chol 12mg; iron 1.2mg;

sodium 360mg; calc 132mg

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0