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Broccoli and Mushroom Quesadillas

 
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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!

Yield

4

servings

Prep

10

min

Cook

20

min

Ready

30

min

Trans-fat Free, Low Carb
 

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.

 

* not incl. in nutrient facts

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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?

 

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