Mushroom & Swiss Quesadillas
This side dish is great to substitute for crackers in soup, making your meal a lot more filling.
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.
% Daily Value*
Total Fat 11g 16%
Saturated Fat 6g 30%
Cholesterol 25mg 8%
Sodium 210mg 8%
Carbs 15g 5%
Fiber 1g 4%
*Percent Daily Values are based on a 2,000 calorie diet.