At home Mexican quesadillas.
1) In a 12in non-stick skillet , brown mushrooms in olive oil. Add zucchini, bell pepper, green onions, garlic, and jalapeno and cook until vegetables are tender; stir occasionally. Stir in tomato; cook 2 minutes more. Remove from heat and keep warm.
2) Over medium heat, brown 1 side of flour tortilla in 8 in non-stick skillet. Turn over, sprinkle with 1/3 cup of the cheese and 1/4 cup of the mushroom mixture. Fold tortilla in half. Cook until browned on both sides and cheese is melted. Repeat with remaining tortillas and filling.
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Serving Size: 1 Serving (85g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 196 | ||
Calories from Fat: 144 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16g | 21 % | |
Saturated Fat 9.3g | 46 % | |
Monounsaturated Fat 5.3g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 44.4mg | 14 % | |
Sodium 266.9mg | 9 % | |
Potassium 142.3mg | 4 % | |
Total Carbohydrate 2.2g | 1 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 1.6g | ||
Protein 11.3g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 196
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