What makes these quesadillas so easy to prepare? You quickly cook a few ingredients, assemble the quesadilla and bake them. If you wish you can put a dollop of salsa on top. All that’s left is to enjoy!

Serves 6; 2 wedges per serving II Preparation time: 6 to 8 minutes II Cooking time: 10 to 12 minutes

  • Cooking spray
  • 8 ounces presliced button mushrooms (about 2-1/2 cups)
  • 1/2 medium onion, thinly sliced and separated into rings
  • 1 teaspoon bottled minced garlic or 2 medium garlic cloves, minced
  • 3 tablespoons snipped fresh cilantro
  • 3, 8-inch fat-free whole-wheat flour tortillas
  • 1/4 cup plus 2 tablespoons shredded low-fat Monterey Jack cheese with jalapeno or low-fat Cheddar cheese

Preheat the oven to 350 F.

  1. Lightly spray a large skillet with cooking spray. Cook the mushrooms, onion and garlic over medium heat for 5 to 7 minutes, or until the onion is soft, stirring occasionally. Stir in the cilantro. Remove from the heat.
  2. Spread the mushroom mixture on half of each tortilla. Sprinkle the Monterey Jack over the mushroom mixture. Fold the plain half of each tortilla over the filling. Transfer to a baking sheet.
  3. Bake for 5 minutes, or until the filling is hot and the cheese is melted. Cut each quesadilla into 4 wedges. Serve warm.

Per serving: Calories 100, total fat 2.5g, saturated fat 1g, trans fat 0g, monounsaturated fat 0.5g, cholesterol 5mg, sodium 212mg, carbohydrate 15g, fiber 2g, sugars 3g, protein 5g, Dietary exchanges: 1 starch, 1/2 fat

– from the book, “Quick & Easy Cookbook”, by the American Heart Association

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