Mushroom Quesadillas

• 1 teaspoon canola or corn oil
• 16 ounces presliced fresh button mushrooms
• 1/2 cup low-fat condensed cream of mushroom soup (lowest sodium available)
• 2 tablespoons chopped canned green chiles, drained
• 4 6-inch corn tortillas
• 1 cup grated low-fat jalapeno Jack or low-fat Monterey Jack cheese (about 4 ounces)
• 1/4 cup spicy salsa (lowest sodium available)

1. In a medium skillet, heat the oil over medium heat, swirling to coat the bottom.
2. Cook the mushrooms for 2 to 4 minutes, stirring occasionally.
3. Drain the liquid, if any.
4. Stir in the soup and chiles.
5. Cook for 2 minutes, or until heated through, stirring frequently.
6. Meanwhile, using the package directions, warm the tortillas in a microwave oven.
7. Place the warm tortillas on a microwaveable tray.
8. Spread the mushroom mixture on one half of each tortilla, leaving 1/2 inch around the edge.
9. Sprinkle the jalapeno Jack over the filling.
10. Fold each tortilla in half over the filling.
11. Press the edges together.
12. Microwave on 100 percent power (high) for 1 minute.
13. Cut each tortilla into 3 pieces.
14. Put a dab of salsa on each piece.
15. (Per Serving)
16. Calories: 139
17. Total Fat: 4.5g
18. Saturated: 1.5g
19. Trans: 0.0g
20. Polyunsaturated: 0.5g
21. Monounsaturated: 1.5g
22. Cholesterol: 8mg
23. Sodium: 406mg
24. Carbohydrates: 14g
25. Fiber: 2g
26. Sugars: 3g
27. Protein: 12g
28. Dietary Exchanges
29. 1/2 Starch
30. 1 Vegetable
31. 1 Lean Meat

corn oil, mushrooms, lowfat condensed cream of mushroom soup, green chiles, corn tortillas, cheese, salsa

Taken from www.epicurious.com/recipes/food/views/mushroom-quesadillas-375730 (may not work)