Thursday, December 31, 2009

Veggie Quesadillas

1 large onion, sliced into thin strips
2 medium red bell peppers, julienned
8 oz. sliced mushrooms, any variety
2 C. Mexican blend cheese
2 T. margarine or butter
salt and pepper

In a medium-sized skillet, melt margarine over medium-high heat and add onions and mushrooms. Sautee for 8-10 minutes or til veggies are just tender, adding salt and pepper to taste after cooking for 5 minutes.

Heat a griddle pan over medium-high heat, place 3 flour tortillas topped with 1/6 of cheese, bell pepper strips, and mushroom/onion mixture. Top with a flour tortilla, and grill for 3-4 minutes, flipping over once. Repeat with remaining ingredients.

Cut into quarters.

Serve with guacamole, salsa, sour cream, and shredded lettuce.
Yields = 8 servings (3 wedges each)

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