Mushroom Quesadillas, Healthy - cooking recipe

Ingredients

vegetable oil cooking spray
8 ounces sliced fresh mushrooms
1/2 medium onion, thinly sliced and separated into rings
1 teaspoon bottled minced garlic
3 tablespoons chopped fresh cilantro
24 inches whole wheat tortillas
6 tablespoons shredded low-fat monterey jack pepper cheese or 6 tablespoons low-fat cheddar cheese
salsa (optional)

Preparation

Preheat oven to 350 degrees F.
Spray a large skillet with vegetable oil. Cook mushrooms, onion and garlic in skillet over medium heat until onion is tender, about 5 to 7 minutes.
Stir in cilantro and remove from heat. Arrange one-third of the mushroom mixture on half of one tortilla.
Sprinkle with 2 tablespoons of the cheese. Fold the other half of the tortilla over cheese.
Place on a baking sheet.
Repeat with remaining ingredients to make 3 quesadillas total.
Bake quesadillas about 5 minutes, or until filling is hot and cheese melts.
Cut each quesadilla into 4 wedges.
Serve warm with salsa if desired.
MICROWAVE METHOD:
Spray a microwave-safe casserole with vegetable oil.
Add mushrooms, onion and garlic.
Cook, uncovered, on 100% power (high) for 5 to 7 minutes, or until onion is tender, stirring twice.
Stir in cilantro.
Assemble quesadillas as directed above and arrange them on a microwave-safe plate or platter.
Cook, rotating plate once, uncovered, on 100% power (high) for 1 to 2 minutes, or until filling is hot and cheese melts.