* Exported from MasterCook *

MUSHROOM QUESADILLAS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : 5-10G Low Carb Regional Mexican
Vegetables Zold


Amount Measure Ingredient -- Preparation Method
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2 tbsp butter
1 cl garlic -- minced
1/2 onion -- diced
4 cups mushrooms -- chopped
1/2 tsp salt
1/2 tsp red pepper flakes
2 tsp lime juice
oil for coating
1 cup shredded Monterey jack cheese
1/2 cup grated Parmesan cheese
guacamole or salsa for garnish (optional)
low carb crepes or low carb tortillas 8

Melt the butter in a medium skillet over medium heat. Saute the garlic and onion until golden. Add the mushrooms, salt, and red pepper flakes. Continue cooking until the mushrooms soften and the pan is nearly dry, about 5 minutes. Stir in the lime juice and remove from the heat.
Coat a medium cast-iron skillet with oil and place over medium-low heat. Place a low carb crepe or tortilla in the pan and cook less than a minute. Flip over. Sprinkle the crepe or tortilla with 1/4 cup of the cheese, 2 tablespoons of the grated Parmesan, and 1/4 of the mushroom mixture. Spread to cover tortilla or crepe. Top with a second tortilla or crepe, pressing down with a spatula to seal. In a few seconds, as the cheese begins to melt, use a spatula or tongs to flip it over to cook the other side. Turn a few times until the cheese is oozing and the tortillas or crepes are glossy and beginning to crisp.
Keep the finished quesadilla warm in a 200 degree oven while completing the remaining quesadillas. Serve hot with guacamole and/or salsa, if desired.

Cuisine:
"Mexican"












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Per Serving (excluding unknown items): 227 Calories; 18g Fat (68.2% calories from fat); 13g Protein; 6g Carbohydrate; 1g Dietary Fiber; 49mg Cholesterol; 666mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com




Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0