Traverse City Record-Eagle

Life

May 16, 2013

Full-fat cheese secret to healthy quesadilla

I discovered that it doesn’t take a ton of cheese to flavor — and glue together — the fillings of a quesadilla. as long as you use full-fat cheese.

Mushroom, PepperAnd Onion Quesadillas

StrokeStyle/$ID/Japanese Dots1 firm ripe avocado, diced

1 T. lime juice

Kosher salt and ground black pepper

4 t. vegetable oil, divided

1/2 c. chopped yellow onion

1/2 c. chopped red or green bell pepper (or a mix)

1 t. minced garlic

11/2 c. assorted sliced mushrooms

1/2 fresh jalapeno, finely chopped (seeds and ribs discarded, if desired)

2 oz. coarsely grated sharp cheddar cheese

Four 8-inch flour tortillas, preferably whole wheat

Nonfat plain Greek yogurt

1/4 c. chopped fresh cilantro

Heat the oven to 350°.

In a small bowl, toss the diced avocado with the lime juice and a bit of salt and pepper. Set aside.

In a large, preferably cast-iron skillet over medium-high, heat 2 teaspoons of the oil. Add the onion, bell pepper and a pinch of salt, then saute until golden at the edges, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds. Transfer the mixture to a bowl.

Add the remaining 2 teaspoons of oil to the skillet along with the mushrooms and a pinch of salt. Reduce the heat to medium and saute until the liquid the mushrooms give off has evaporated, about 7 minutes. Transfer the mushrooms to the bowl with the onions and peppers. Add to it the jalapeno, cheese and a bit of salt and pepper. Mix well.

Wipe out the skillet with a paper towel. Coat it with cooking spray.

Set 2 of the tortillas flat on the counter. Divide the onion-pepper mixture between them, spreading it evenly over each. Press a second tortilla firmly over each.

Heat the skillet over medium. Add one quesadilla and toast until golden, about 2 minutes per side. Transfer to a baking sheet. Repeat with the second quesadilla, placing it on the baking sheet when toasted. Bake for 5 minutes, or until just heated through. Cut each quesadilla into quarters, then divide between 4 serving plates. Top each serving with avocado, yogurt and cilantro. Makes 4 servings.

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