Vidalia Onion, Mushroom & Pepperjack Quesadillas
Contributed by: NAPSA
Sweet Vidalia(r) Onions Are The Pick Of The Season
by Maria Walls, R.D., senior nutritionist, Weight Watchers International, Inc.
(NAPSA) - If you're in the mood for something sweet, consider an onion. Vidalia(r) Onions are packed with flavor, yet are mild and sweet enough to eat like fruit.
A good source of vitamin C, fat-free, cholesterol-free and sodium-free-no matter how you slice this onion, it's delicious. That is why it was chosen as the Weight Watchers(r) Pick of the Season this spring. To learn more, visit www.WeightWatchers.com or call (800) 651-6000.
- 1 teaspoon olive oil
- 1 large Vidalia Onion, thinly sliced
- 2 cups sliced fresh white mushrooms
- 2 garlic cloves, minced
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 cup frozen or drained canned corn kernels
- 1 tablespoon chopped fresh cilantro
- 4 fat-free flour tortillas, 8" diameter each
- 3/4 cup shredded pepperjack cheese
In a large nonstick skillet, heat oil over high heat. Add the onion, mushrooms, garlic, sugar and salt; cook, stirring frequently, until vegetables begin to soften, about 3 minutes. Add corn; cook, stirring frequently, until mushrooms are tender and onions are lightly brown, about 5 minutes. Transfer mixture to a bowl; stir in cilantro.
Arrange tortillas on a work surface and spread the lower half of each with 1/4 of the onion mixture (about 1/2 cup). Sprinkle each with 3 tablespoons of the cheese. Fold top half of the tortilla over filling and press lightly to seal.
Wipe out skillet with a paper towel and return to high heat. Add 2 quesadillas to skillet and cook, turning once, until cheese melts and tortillas are lightly browned. Repeat with the 2 remaining quesadillas.
Serving Size: Makes 4 Servings
Nutritional Information: Per Serving: 6, 289 Calories, 8g Fat, 3g Fiber.