Created By: Chef Keith Snow
Easy to make healthy Mexican inspired dish. Kids love it too!
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
Lime wedges (garnish)
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
1. In small nonstick skillet, sauté 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.[/private]
Makes 2 Sandwiches
Cooking Time: 14 minutes