Smoky Chicken and Mushroom Quesadillas
1 (6-ounce) package sliced portabella mushrooms
1 teaspoon roasted garlic
1 teaspoon mesquite seasoning
4 (1-ounce) slices Deli smoked Gouda cheese
4 (10-inch) flour tortillas
1 (10-ounce) can chunk white chicken (drained)
1/2 cup shredded Cheddar cheese
butter cooking spray
1. Preheat 2-sided tabletop grill. Combine mushrooms, garlic, and mesquite seasoning in microwave-safe bowl. Cover and microwave on HIGH 3 minutes or until thoroughly heated.
CALORIES (per 1/4 recipe) 384kcal; FAT 17g; CHOL 87mg; SODIUM 1000mg; CARB 25g; FIBER 3g; PROTEIN 34g; VIT A 3%; VIT C 4%; CALC 25%; IRON 11%
1 (6-ounce) box Mexican fiesta rice (10-minute variety)
1 cup mild salsa
1 cup water
1. Combine all ingredients (including rice seasoning packet) in medium saucepan; cover and bring to boil on high.
CALORIES (per 1/4 recipe) 163kcal; FAT <1g; CHOL 0mg; SODIUM 937mg; CARB 38g; FIBER <1g; PROTEIN 4g; VIT A 10%; VIT C 2%; CALC 7%; IRON 12%
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Utensils & Cookware
Other suggestions for quick and flavorful quesadilla toppings would include pre-diced tomatoes and onions.
Recipe Version poul0044