Good Lifestyle

BesideNachosThe quesadillas are the most dangerous foods to find aMexican Restaurant menu. Busy cheese and ventilation with fat toppings,quesadillas are all but guaranteed to pack four-digit calories. Our recipe Quesadilla reverses filling cheese ratio from long on nutrient-dense vegetables and using just enough chorizocheese felt like an indulgence. You'll love beat one of them the next time you have a taco crisis.

Nutrition:310 calories, 16 g fat (5 g saturated), 730 mg of sodium

Serves 4

You will need

1/2 c. At tablespoons canola oil
4 oz chorizo, casage removed
1 small red onion, sliced
4 white mushrooms 4 oz buttons, stems removed, sliced
1 double pobloo pepper, seeded, sliced ​​into thin strips
Black salt and pepper
11/2 cups shredded Monterey Jack cheese
4 tortillas average average wheat
Guacamole

How to do it

1. Heat large skillet or heat skillet on medium-high.
2. Add oil and chorizo; Cook until brown, using a wooden spoon to break up the meat into smaller pieces. Remove from pan and drain all but a thin film of grease.
3. Return to heat and add the onion, mushrooms and pepper; Sauté, stirring occasionally, until the vegetables are brown, 5-7 minutes. Season with salt and pepper.
4. Divide the cheese between two tortillas and top each with half of the vegetable mixture. Top with the remaining tortillas.
5. Heat a large cast iron pan over medium heat. Spray pan with nonstick cooking spray and cook each quesadilla individually until tortillas are brown and crispy and the cheese is completely melted.
6. Cut into 4 or 6 wedges and serve with guacamole.

Eat

Toasting individually quesadillas in acast iron Supper the most crissibles results and tastier imaginable, but if you make a round for the whole family and you want to save preparation time serious meal, try the grill or even the grill (which adds delicious notes fumes the Quesadilla). Simply preheat you either, assemble all your quesadillas, cook 6 "under the grill or directly on the grill grill for 3 to 4 minutes on one side. Turn carefully and continue to cook for 3 to 4 minutes, until that roast outside and molten in the middle.

This recipe (and hundreds of people more!) Came from one of our cooks, not that! books. For easier cooking ideas, you can alsobuy the book!