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Side Dishes

Mushroom & Swiss Quesadillas

This side dish is great to substitute for crackers in soup, making your meal a lot more filling.

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Mushrooms go great with the Swiss cheese in this quesadilla, but you can use any of your favorite vegetables in their place.


Heat oil in a 10- to 12-inch nonstick skillet over medium-high. Add mushrooms and garlic; cook until mushrooms release their liquid, 3–4 minutes. Stir in tomatoes; cook 2 minutes more. Season mushroom mixture with salt and pepper, then transfer to a bowl; wipe out skillet.

Assemble each tortilla with ½ cup cheese, ½ cup mushroom mixture, and 1 Tbsp. scallions. Fold tortillas in half to cover fillings. Coat same skillet with nonstick spray.

Arrange 2 quesadillas in skillet; cook over medium-high heat until cheese melts and tortillas brown. Flip and cook other side. Remove quesadillas to a cutting board and cut into quarters. Repeat with remaining tortillas.

Nutritional Facts

Tags: Easy, Quick, Side Dishes, Lunch, Appetizers, Mexican

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