Wild Mushroom and Brussels Sprouts Quesadillas
Ingredients
The filling
-
2
tablespoons
butter
-
2
pieces
shallots (diced)
-
8
ounces
brussels sprouts (trimmed and thinly sliced)
-
8
ounces
mushrooms (thinly sliced)
-
1
teaspoon
chili powder
-
½
teaspoon
oregano
-
½
teaspoon
salt
The cheeses
-
2½
cups
Monterey Jack cheese (shredded)
-
½
cup
feta cheese (crumbled)
The tortillas
-
8
whole
whole-wheat tortillas
Instructions
- Melt butter in a skillet over medium-low heat.
- Add shallots and brussels sprouts, cooking until they begin to brown.
- Stir in mushrooms and spices, cooking until sprouts are tender.
- Combine both cheeses in a bowl.
- Divide cheese and filling among four tortillas, topping with remaining tortillas.
- Spread butter on top of each quesadilla and cook in a skillet until golden brown and cheese is melted.
- Serve with sour cream, lime wedges, and fresh cilantro.
Nutrition Facts (estimated)
Servings
4 quesadillas
Calories
677
Total fat
38g
Total carbohydrates
56g
Total protein
32g
Sodium
1527mg
Cholesterol
95mg
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