From Prevention Magazine Online
Ingredients
6 oz white mushrooms, sliced
1 clove garlic, minced
2 whole wheat tortillas (12" diameter)
4 oz cooked chicken breast, sliced
1/4 red onion, chopped
1 jarred roasted red pepper packed in water, sliced
1/2 C shredded reduced fat cheddar cheese
1/2 C salsa
3/4 avocado, sliced and sprinkled with lime juice
lime wedges (garnish)
1 clove garlic, minced
2 whole wheat tortillas (12" diameter)
4 oz cooked chicken breast, sliced
1/4 red onion, chopped
1 jarred roasted red pepper packed in water, sliced
1/2 C shredded reduced fat cheddar cheese
1/2 C salsa
3/4 avocado, sliced and sprinkled with lime juice
lime wedges (garnish)
Directions
1. In small nonstick skillet, saute mushrooms and garlic over medium high heat, stirring occasionally, until mushrooms are tender, 6 to 8 minutes.
2. Heat sandwich press or waffle iron 5 minutes and spritz with cooking spray.
3. Divide mushroom mixture onto half of each tortilla. Layer on chicken, onion, pepper, and cheese, and fold over tortilla. Place on press or iron and close top.
4. When quesadilla is warmed through and cheese is melted, 5 to 7 minutes, remove from heat. Serve hot, with salsa, avocado, and lime wedges on the side.
2. Heat sandwich press or waffle iron 5 minutes and spritz with cooking spray.
3. Divide mushroom mixture onto half of each tortilla. Layer on chicken, onion, pepper, and cheese, and fold over tortilla. Place on press or iron and close top.
4. When quesadilla is warmed through and cheese is melted, 5 to 7 minutes, remove from heat. Serve hot, with salsa, avocado, and lime wedges on the side.
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