Mushroom and Goat Cheese Quesadilla wedges
This is a delicious appetizer or snack. For a party, the filling can be made ahead of time, then rewarm and fill the tortillas just before baking.
Preparation Time: 25 minutes
Cooking Time: 10 minutes
Baking Time: 12 to 15 minutes
Makes 32 wedges
2 tbsp (25 mL) olive oil
1/2 cup (125 mL) diced Ontario Red Onion
1 lb (500 g) thinly sliced Ontario Cremini Mushrooms (about 4 cups/1 L)
4 cloves Ontario Garlic, minced
1 tbsp (15 mL) dried tarragon leaves
1/4 tsp (1 mL) each salt and pepper
180 g Ontario Chèvre Cheese (soft goat), crumbled
8 7-inch (18 cm) whole grain flour tortillas
Vegetable oil cooking spray
Low-fat sour cream or yogurt
Minced fresh Ontario Chives
In large nonstick skillet, heat oil over medium heat; cook onion until softened, 2 to 3 minutes. Add mushrooms; cook for 5 to 7 minutes or until starting to brown and liquid is released. Add garlic, tarragon, salt and pepper; cook for 1 minute. Remove from heat. Stir in cheese until melted and well mixed.
Spray 4 of the tortillas with cooking spray; place, sprayed side down, on 2 baking sheets. Spread each with 2/3 cup (150 mL) filling. Top with remaining 4 tortillas and press down firmly to spread filling to edges. Spray tops with cooking spray.
Bake in 375°F (190°C) oven for 12 to 15 minutes or until golden brown and crisp, pressing with spatula during cooking if necessary. Transfer to cutting board and let cool about 5 minutes. Cut each quesadilla into 8 wedges.
Garnish (if using): Add dab of sour cream or minced chives.
PROTEIN: 2 grams
FAT: 3 grams
CARBOHYDRATE: 6 grams
FIBRE: 0.5 grams