MONTEREY JACK, POBLANO AND MUSHROOM QUESADILLAS
Looking for an easy Mexican entrée? Check out these 30-minute quesadillas-they'd also be popular party fare.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- In 10-inch skillet, heat oil over medium heat. Cook chiles, onion and mushrooms in oil 10 minutes, stirring frequently, until tender.
- Divide vegetable mixture evenly onto 4 tortillas. Sprinkle each with 3 tablespoons cheese. Top with remaining tortillas.
- Wipe skillet clean with paper towels. Spray skillet with cooking spray; heat over medium heat. Place 1 quesadilla in skillet; cook 1 to 2 minutes or until golden brown on bottom. Turn; cook 1 to 2 minutes longer or until golden brown on bottom and cheese is melted. Remove from skillet to serving platter; cover to keep warm. Repeat with remaining quesadillas.
Nutrition Facts : Calories 370, Carbohydrate 34 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 2 g, Protein 15 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 4 g, TransFat 2 g
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XM Trevor
[email protected]5 stars! These quesadillas are the perfect weeknight meal. They're easy to make and always a hit with my family.
Dontevius Dacres
[email protected]These quesadillas were amazing! I loved the combination of flavors and textures. The roasted poblanos were especially delicious.
Aja 786
[email protected]These quesadillas were a bit too spicy for my taste, but I still enjoyed them. I think I'll use less poblano peppers next time.
Roddy Ricch
[email protected]I'm not a big fan of poblano peppers, but I loved these quesadillas. The cheese and mushrooms balanced out the flavor of the peppers perfectly.
Jaman Shah
[email protected]Delicious! I made these quesadillas for a party and they were a hit. Everyone loved them.
ikbal Hosan
[email protected]These quesadillas were easy to make and turned out great! I used a blend of cheddar and Monterey Jack cheese and they were perfect.
Moses Odoi
[email protected]I loved the smoky flavor of the roasted poblanos. These quesadillas were a hit with my family.
Bernice Korsah
[email protected]These quesadillas were amazing! The roasted poblanos and mushrooms were so flavorful. I will definitely be making these again.
Gull sher
[email protected]The quesadillas were good, but I found them to be a bit too oily. I think I'll try grilling them next time instead of frying them.
Mehmood Nizami
[email protected]I had some leftover grilled chicken that I used for the filling and it was perfect. These quesadillas are a great way to use up leftovers.
Manisha Khanal
[email protected]These quesadillas were a bit bland for my taste. I think I'll add some extra seasoning next time.
johnny Naranjo vazquez
[email protected]I wasn't sure about the poblano peppers, but I'm so glad I tried them. They add a really nice depth of flavor to the quesadillas.
Imtiaz Mahamud
[email protected]5 stars! These quesadillas are the perfect comfort food. I love that they're so easy to make, too.
Queen Kulture
[email protected]I've made these quesadillas a few times now and they're always a crowd-pleaser. The roasted poblanos give them such a unique flavor.
Sayyam AZAD
[email protected]Easy to make and delicious! I used a store-bought rotisserie chicken for the filling and it turned out great.
Kashee Slkhaskheli
[email protected]These quesadillas were a hit! The combination of Monterey Jack, poblano peppers, and mushrooms was perfect. I especially loved the smoky flavor from the roasted poblanos.