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Gouda and Spiced Mushroom Quesadilla

4 servings (4 wedge each)
Dinner

Characteristics

Vegetarian

Nutritional Facts Per Serving

429
Calories
21.5 g
Protein
34.2 g
Carbs
4 g
Fibre
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 429
  • Fat 25 g
    • Saturated   25 g
    • + Trans 
  • Cholesterol 58 mg
  • Sodium   823 mg
  • Carbohydrate 34.2 g
    • Fibre   4 g
    • Sugars   1.5 g
  • Protein 21.5 g
    • Vitamin A
    • Vitamin C
    • Calcium 34 %
    • Iron 19 %

Method

Place the oil in a very large skillet or wide pot set over medium to medium-high heat. When hot, add the next 7 ingredients. Cook and stir until the mushrooms are very tender and any moisture has evaporated, about 7 to 8 minutes.

Spoon the mushrooms into a bowl and cool to room temperature. Now toss in the cheese, jalapeno and cilantro (or green onion).

Preheat the oven to 200°F. Set a clean and large, non-stick skillet over medium heat. Place an equal amount of the mushroom mixture on one half of each tortilla. Fold each tortilla into a half-moon shape. Cook two stuffed tortillas three minutes per side, or until the cheese is melted and the tortillas are golden brown. Set the cooked quesadillas on a baking sheet and keep warm in the oven while you cook the last two. Cut each quesadilla into 4 wedges. Serve the quesadillas with salsa and sour cream.

Note: If you would like to drizzle the quesadillas with sour cream as shown in the photo, place 1/3 cup or so sour cream in a small bowl and zap in the microwave a few seconds, until fluid.

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