SWEET RED PEPPER & MUSHROOM QUESADILLAS
I only "discovered" Mexican food about a year ago....almost wish I had been born south of the border!! These are easy to make & quite tasty; they can be served as an appetizer or an entre with a crisp, green salad.
Provided by CountryLady
Categories Lunch/Snacks
Time 25m
Yield 4 quesadillas
Number Of Ingredients 9
Steps:
- Saute onion, mushrooms, garlic& oregano in a large skillet, over medium heat, until lightly browned (about 5 minutes).
- Stir in tomatoes& peppers; simmer another 5 minutes.
- Place 4 tortillas on a lightly greased baking dish& spoon mixture onto each.
- Top with cheese& remaining tortillas.
- Bake at 350F for 10 minutes or until cheese melts.
- Cut into quarters& serve with salsa, sour cream& guacamole.
Nutrition Facts : Calories 783.2, Fat 36.9, SaturatedFat 15.6, Cholesterol 59.3, Sodium 1251.5, Carbohydrate 84.2, Fiber 7.7, Sugar 10, Protein 29.1
ROASTED RED PEPPER AND MUSHROOM QUESADILLAS
These Roasted Red Pepper and Mushroom Quesadillas are packing so much flavor and are so healthy. Roasted veggies, melting cheese, all wrapped up in a warm toritlla is absolutely delcious. These are perfect for toddlers/kids, snack or appetizer, or even a quick lunch or dinner.
Provided by The Peachee Pear
Categories Appetizer Main Course Snack
Time 30m
Number Of Ingredients 10
Steps:
- Preheat oven at 350 degrees F. Line a large baking sheet pan with parchment paper. Slice bell pepper in half and remove stem and seeds. Julienne bell pepper and thinly slice mushrooms.
- Place your sliced mushrooms and julienne bell peppers in a large mixing bowl. Drizzle avocado oil, sprinkle salt, pepper, garlic powder, oregano, and cumin. Stir making sure red bell peppers and mushrooms are fully coated with oil and spices.
- Evenly spread prepped veggies over lined baking sheet pan. Place veggies in preheated oven and roast for 12 minutes.
- Remove veggies from oven and divide into three equal sides. Set aside and grease griddle or cast iron skillet with more avocado oil. Bring to a heat on medium heat.
- Place tortilla on heated surface and scoop veggies onto one half of the tortilla. Scoop enough to cover the whole half of the tortilla. Take a handful of cheese and spread over veggies.
- Use a spatula to flip other half of tortilla over cheese and veggies. If any veggies or cheese fall out while you're folding the tortilla, use spatula to stick back into the quesadilla. Press down gently on quesadilla with spatula.
- Pan fry for 1-2 minutes. Gently flip over and pan fry on the other side for 1-2 minutes again. Remove from heat and set aside. Place next tortilla and repeat again, then once again with the third tortilla. If you want the cheese to melt more or tortillas to get warmer, leave for an extra minute on both sides.
- Slice quesadillas in half down the middle forming 2 slices. Serve immediately while still warm with favorite dip such as sour cream, salsa or guacamole.
CREAMY MUSHROOM , PEPPER & CHEESE QUESADILLAS
Make and share this Creamy Mushroom , Pepper & Cheese Quesadillas recipe from Food.com.
Provided by Rita1652
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in large skillet over medium-high heat. Add garlic, onion, bell peppers, mushrooms, jalapeños, salt and pepper. Cook, stirring occasionally, 7-9 minutes or until the vegetables are soft. Transfer to bowl and cool. Stir mayonnaise into cooled mushrooms.
- Place tortillas on work surface. Sprinkle with cheese and top with mushroom mixture. Fold each in half to form a semi-circle. Wipe out skillet and return to stove over medium heat. When hot, add quesadillas 2 at a time to skillet. Cook 1-2 minutes per side or until lightly golden and cheese melts. Repeat with remaining quesadillas and serve immediately.
- Optional: You can heat in microwave oven if you don`t want your tortillas crispy!
Nutrition Facts : Calories 518.3, Fat 28.5, SaturatedFat 10.9, Cholesterol 42.8, Sodium 1107.8, Carbohydrate 47.7, Fiber 3.8, Sugar 5.9, Protein 19.5
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