Mushroom Quesadillas (American Heart Association)

Vegetable oil spray
8 oz. sliced fresh mushrooms
½ medium onion, thinly sliced
1 t. minced garlic
3 T. chopped fresh cilantro
3 8 inch whole-wheat flour tortillas
6 T. shredded low-fat Monterey Jack with jalapeno peppers or Cheddar cheese.

Serves 6: Serving Size: 2
Wedges Preheat oven to 350 degrees.

Spray a large skillet with vegetable oil. Cook mushrooms, onion, and garlic until onion is tender about 5-7 minutes.
Stir in cilantro and remove from heat. Arrange 1/3 of mushroom mixture on half of one tortilla. Sprinkle with 2 T. of cheese. Fold the other half of tortilla over the cheese. Bake about 5 minutes or until filling is hot. Cut each quesadilla into 4 wedges.

Nutritional Info Per Serving:
Calories 79
Total Fat 1.0g
Cholesterol 2mg
Carbohydrates 17g
Protein 5g
Dietary Exchanges: 1 starch; ½ very lean meat