- 1 of 4 Heat 2 tablespoons olive oil in a large nonstick skillet. Add green pepper, mushrooms, salt and black pepper. Saute over medium-high heat for 5 minutes or until pepper softens, stirring occasionally. Remove from heat.
- 2 of 4 Place four tortillas on a flat work surface. Place about 1/3 cup pepper-and-mushroom mixture over each, dividing evenly. Sprinkle 1/3 cup cheese over each tortilla. Top each with another tortilla.
- 3 of 4 Wipe out skillet. Coat with nonstick cooking spray and heat over medium-high heat. Place 1 quesadilla in the skillet and cook 2 minutes, gently pressing down with a spatula. Turn and cook an additional 1 to 2 minutes, until quesadilla is lightly browned and cheese melts. Remove from skillet and keep warm. Repeat with remaining quesadillas.
- 4 of 4 To serve, heat corn. Cut each quesadilla into wedges and serve with the corn. Makes 4 servings.
Servings Per Recipe: 4
Per Serving: 5 g fiber, 1307 mg sodium, 517 kcal cal., 19 g pro., 64 g carb., 22 g Fat, total, 40 mg chol., 8 g sat. fat