Wednesday, February 2, 2011

Crispy Quesadillas with Guacamole

We loved this recipe and it was pretty easy to make. This is one of those you can edit based on what you have in the house. The trick is to have white cheese with you. Mexican food is never as good with orange cheese.

310 calories
16 g fat (5 g saturated)
730 mg sodium

Next to nachos, quesadillas are the most perilous food to be found on a Mexican restaurant menu. Overstuffed with cheese and teeming with greasy toppings, quesadillas are all but guaranteed to pack quadruple-digit calories. Tussle with Chili's rendition and you'll take in 35 bacon strips' worth of saturated fat. Our quesadilla reverses the cheese-to-filling ratio, going long on the nutrient-dense vegetables and using just enough chorizo and cheese to make it feel like an indulgence.

You'll Need:
1/2 Tbsp canola oil
4 oz chorizo, casing removed
1 small red onion, sliced
4 oz white button mushrooms, stems removed, sliced
1 large poblano pepper, seeded, sliced into thin strips
Salt and black pepper to taste
1 1/2 cups shredded Monterey Jack cheese
4 medium whole-wheat tortillas
Guacamole (store-bought or use the perfect-guac recipe in Cook This, Not That!)

How to Make It:
* Heat a large skillet or saute pan over medium-high heat. Add the oil and chorizo; cook until browned, using a wooden spoon to break up the meat into smaller pieces. Remove from the pan and drain all but a thin film of the fat. Return to the heat and add the onion, mushrooms, and pepper; saute, stirring occasionally, until the vegetables are brown--5 to 7 minutes. Season with salt and pepper.

* Divide the cheese between 2 tortillas and top each with half of the vegetable mixture. Top with the remaining tortillas.

* Heat a large cast-iron skillet over medium heat. Spray the pan with nonstick cooking spray and cook each quesadilla individually, until the tortillas are brown and crispy and the cheese is fully melted. Cut into 4 or 6 wedges and serve with the guacamole.


Makes 4 servings / Cost per serving: $3.11

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