MUSHROOM, PEPPER AND ONION QUESADILLAS
Servings: 4
Ingredients:
- 1 firm ripe avocado, diced
- 1 tablespoon lime juice
- Kosher salt and ground black pepper
- 4 teaspoons vegetable oil, divided
- 1/2 cup chopped yellow onion
- 1/2 cup chopped red or green bell pepper (or a mix)
- 1 teaspoon minced garlic
- 1 1/2 cups assorted sliced mushrooms
- 1/2 fresh jalapeno, finely chopped (seeds and ribs discarded, if desired)
- 2 ounces coarsely grated sharp cheddar cheese
- Four 8-inch flour tortillas, preferably whole wheat
- Nonfat plain Greek yogurt
- 1/4 cup chopped fresh cilantro
Preparation:
Heat the oven to 350 F.
In a small bowl, toss the diced avocado with the lime juice and a bit of salt and pepper. Set aside.
In a large, preferably cast-iron skillet over medium-high, heat 2 teaspoons of the oil. Add the onion, bell pepper and a pinch of salt, then sauté until golden at the edges, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds. Transfer the mixture to a bowl.
Add the remaining 2 teaspoons of oil to the skillet along with the mushrooms and a pinch of salt. Reduce the heat to medium and sauté until the liquid the mushrooms give off has evaporated, about 7 minutes. Transfer the mushrooms to the bowl with the onions and peppers. Add to it the jalapeno, cheese and a bit of salt and pepper. Mix well.
Wipe out the skillet with a paper towel. Coat it with cooking spray.
Set 2 of the tortillas flat on the counter. Divide the onion-pepper mixture between them, spreading it evenly over each. Press a second tortilla firmly over each.
Heat the skillet over medium. Add one quesadilla and toast until golden, about 2 minutes per side. Transfer to a baking sheet. Repeat with the second quesadilla, placing it on the baking sheet when toasted. Bake for 5 minutes, or until just heated through. Cut each quesadilla into quarters, then divide between 4 serving plates. Top each serving with avocado, yogurt and cilantro.
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