Asparagus and Mushroom Quesadillas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 tsp olive oil1 whole sheet of lavash [2 servings]3 medium mushrooms, sliced20 g asparagus1/4 cup cheese blend [ i used sargento 6 cheese italian]
1. sautee the mushrooms in a drizzle of the olive oil. continue until golden. remove and let cool.
2. while the mushrooms are cooking, break the asparagus into pieces no large than 1 inch and place in a glass dish. cover the bottom of the dish with water, and steam in the microwave until tender.
3. once the vegetables are cooked, cut the sheet of lavash into quarters. place on quarter on a flat surface. spread half the mushrooms and half the asparagus on top, then sprinkle with half the cheese. place another quarter sheet of lavash on top. repeat with the remaining ingredients.
4. drizzle about half of the remaining olive oil into a pan. place the "sandwich" on the heated pan and leave until crispy and golden. flip and serve hot.
5. repeat with the remaining quesadilla.
Number of Servings: 2
Recipe submitted by SparkPeople user NIRERIN.
2. while the mushrooms are cooking, break the asparagus into pieces no large than 1 inch and place in a glass dish. cover the bottom of the dish with water, and steam in the microwave until tender.
3. once the vegetables are cooked, cut the sheet of lavash into quarters. place on quarter on a flat surface. spread half the mushrooms and half the asparagus on top, then sprinkle with half the cheese. place another quarter sheet of lavash on top. repeat with the remaining ingredients.
4. drizzle about half of the remaining olive oil into a pan. place the "sandwich" on the heated pan and leave until crispy and golden. flip and serve hot.
5. repeat with the remaining quesadilla.
Number of Servings: 2
Recipe submitted by SparkPeople user NIRERIN.
Nutritional Info Amount Per Serving
- Calories: 183.1
- Total Fat: 5.9 g
- Cholesterol: 10.0 mg
- Sodium: 206.3 mg
- Total Carbs: 22.8 g
- Dietary Fiber: 4.5 g
- Protein: 8.6 g
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