Broccoli and Mushroom Quesadillas
218
Made this recipe for lunch today, and these quesadillas turned out cheesy and tasty, I used the fresh basil, parsely and dried oregano, I also put some minced garlic before I spread mixture, and at the end of the baking, I turned up the oven to 400 F degree, gave the tortillas a little bit brown on the edges, but watch them carefully, only took 2 to 3 minutes, and result was outstanding, I think this is a very flexible recipe too, you can put whatever vegetables you want, the flavour should be still excellent!
Ingredients
| 1 | medium |
onions
chopped |
|
| 8 | ounces |
mushrooms
fresh, sliced |
|
| 2 | cloves |
garlic
minced |
|
| 1 | pinch |
parsley leaves
|
* |
| 1 | x |
oregano
|
* |
| 1 | x |
basil
|
* |
| 2 | tablespoons |
butter
or olive oil, canola oil |
|
| 1 | medium |
sweet red bell peppers
chopped |
|
| 2 | cups |
broccoli florets
steamed, chopped |
|
| 8 | each |
flour tortillas
prefer whole wheat |
* |
| 2 | cups |
cheddar cheese, mild
grated |
Directions
Sauté the onion, mushrooms, garlic and herbs in the butter or oil over medium heat until lightly browned, about 6 minutes.
Stir in the broccoli and bell pepper, and cook until vegetables are tender-crisp, another 3 minutes more.
Spoon the mixture over 4 tortillas that have been placed on lightly greased cookie sheets.
Top each tortilla with cheese and a second tortilla.
Bake in a 350℉ (180℃) F oven until cheese melts, about 10 minutes.
Cool for 2 minutes.
Cut each quesadilla into wedges to serve.
Nutrition Facts
Serving Size 169g (6.0 oz)Amount per Serving
Calories 30970% of calories from fat
% Daily Value *
Total Fat 24g
37%
Saturated Fat 15g
75%
Trans Fat
0g
Cholesterol 69mg
23%
Sodium 395mg
16%
Total Carbohydrate
3g
3%
Dietary Fiber 1g
5%
Sugars g
Protein
31g
Vitamin A 55%
•
Vitamin C 124%
Calcium 42%
•
Iron 6%
* based on a 2,000 calorie diet
How is this calculated?
