Quesadillas are so easy to make they hardly merit a recipe.. but hey it’s Friday, cut a girl some slack. Two tortillas lightly grilled with an infinite variety of fillings – what could be better? Perfect as appetizers or a light meal, quesadillas leave processed fast food in the dust (where it should be) and are especially great for people on sodium restricted diets. Like US! WOOHOO! I mean, OLE!
SODIUM CONTENT: 85.7 mg per serving
2 T. vegetable oil
4 c. sliced mushrooms (about 12 oz)
1 1/2 c. diced onion (about 1 med/lg onion)
1 T. minced garlic (about 3 cloves)
freshly ground black pepper to taste
1/2 c. shredded low sodium or no salt added Swiss cheese (check sodium content carefully when selecting)
3/4 c. shredded low sodium or no salt added Swiss cheese (check sodium content carefully when selecting)
1-2 fresh jalapeño peppers, sliced thinly into rounds, seeded if desired
To make the mushroom quesadillas, heat oil in a large saute pan over medium-high heat. Add mushroom, onion and garlic to pan and cook, stirring, until brown and tender, about 10 minutes. Season with pepper to taste.
Heat large non-stick skillet or griddle over medium-low heat. Place tortilla on surface, flipping once or twice to warm, then sprinkle cheese evenly over top. Wait a few minutes for cheese to melt, then spread mushroom mixture evenly over top. Lay a second tortilla over top to sandwich the filling, then very carefully flip the entire quesadilla over to toast on the second side. Once second side has crisped a bit, remove from griddle and place on a clean flat surface. Using a sharp knife, cut quesadilla into quarters, then cut each quarter in half, leaving 8 pieces.
Repeat process with the second set of tortillas to make the jalapeño-swiss quesadillas. Warm tortilla on griddle, sprinkle cheese evenly across the top, then arrange sliced jalapeño as desired. Allow cheese to melt, then place second tortilla over top, pressing down gently. Carefully flip quesadilla over to crisp on second side. Once toasted on second side, carefully move quesadilla from griddle to flat surface and cut into eighths. Serve hot, garnished with sour cream and cilantro.