Mushroom and Fontina Quesadillas

Cooking Light.

• Ready In: 20 mins
• Serves: 8

Ingredients

•  cooking spray
• 1  tablespoon  finely chopped red onion
• 1  tablespoon  finely chopped  jalapeno pepper
• 2 1⁄2 cups  finely chopped portabella mushroom caps
• 4  cups  finely chopped shiitake mushrooms
• 1⁄4 teaspoon salt
• 4 (8 inch)  whole wheat tortillas
• 1⁄4 cup  shredded Fontina cheese, divided

Directions

1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and jalapeño; sauté 2 minutes.
2. Add mushrooms and salt; sauté 5 minutes or until moisture evaporates. Remove mushroom mixture from pan; keep warm.
3. Wipe pan clean with paper towels. Return pan to heat; add 1 tortilla. Cook 1 minute; turn tortilla over.
4. Arrange about 1/3 cup mushroom mixture over half of tortilla; top with 1 tablespoon cheese. Fold in half; cook 30 seconds on each side or until cheese melts and tortilla is golden.
5. Repeat procedure with remaining tortillas, mushroom mixture, and cheese. Cut each quesadilla into 4 wedges.