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Asparagus Mushroom Quesadilla

 
Asparagus Mushroom Quesadilla
39

This delicious and filling quesadillas are packed with goodness. It's a perfect breakfast, brunch or lunch with some fresh fruits aside.

Yield

2

servings

Prep

10

min

Cook

15

min

Ready

30

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
 

Ingredients

2 ½ tablespoons olive oil
divided
1 small yellow onion
peeled and chopped
1 cup mushrooms
button, or cremini, thinly sliced
4 ounces asparagus
tough ends snapped off, cut into 1-inch pieces, about 2 cups
1 x salt and black pepper
to taste
*
2 each flour tortillas, whole wheat
*
1 ½ cups mozzarella cheese
shredded, dived into 4 equal portions
*
1 tablespoon pickled jalapenos
drained and chopped, optional
*

Directions

Heat 1 tablespoon of olive oil in a medium size nonstick skillet over medium high heat until hot.

Add the onions, stirring occasionally, and cook for about 5 minutes or until the onions are softened and start to become brown.

Stir in the mushrooms, and cook for 4 to 6 minutes or until part of the water is evaporated, and the edges of mushroom start to brown.

Add the asparagus, stirring often, and cook until the asparagus become tender and brightly green, about 4 minutes.

Season to taste with salt and black pepper.

Place two flour tortillas onto two plates.

Sprinkle one portion of mozzarella cheese onto each of the half tortilla, then sprinkle with a bit pickled jalapeños if needed.

Spoon half the vegetable mixture on top of the cheese of each half tortilla.

Sprinkle remaining each portion of cheese over the veggie mixture.

Fold the other half tortilla over to form a quesadilla.

Heat another 1 tablespoon of olive oil in a large nonstick skillet over medium high heat until hot.

Carefully transfer two assembled quesadillas into the hot pan.

Cook for about 3 minutes until the bottom layers are golden and brown. Meanwhile preheat the broiler.

Brush the top layers with the remaining ½ tablespoon of olive oil.

Place the pan under hot broiler about 5 to 6-inch away from the broiler.

Watch carefully, and broil until the top layers are browned, 1 to 2 minutes, depending on how hot your broiler is and how close the pan is.

Remove from the oven with an oven mitt or a thick kitchen towel, the handle of the pan is hot.

Transfer the quesadillas to a cutting board, and cut each into two or three pieces.

Serve warm with salsa and/or sour cream if needed.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 118g (4.2 oz)
Amount per Serving
Calories 17386% of calories from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 4mg 0%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 6%
Sugars g
Protein 4g
Vitamin A 5% Vitamin C 9%
Calcium 2% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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