Serves 4
Mushrooms in Mexican food? You bet. Wild mushrooms are a popular ingredient all over Mexico. Use a young manchego cheese (labeled curado), which is nutty, and melts nicely. Monterey Jack also works well.
2 jalapeño chiles
2 tsp. canola oil
6 oz. cremini mushrooms, sliced (1½ cups)
¼ tsp. ground black pepper
4 (8-inch) whole-wheat tortillas
6 Tbs. shredded manchego cheese
½ cup prepared salsa verde
Cilantro sprigs for garnish, optional
2 tsp. canola oil
6 oz. cremini mushrooms, sliced (1½ cups)
¼ tsp. ground black pepper
4 (8-inch) whole-wheat tortillas
6 Tbs. shredded manchego cheese
½ cup prepared salsa verde
Cilantro sprigs for garnish, optional
2. Heat oil in skillet over medium-high heat. Add mushrooms and pepper, and sauté 3 minutes, or until browned.
3. Sprinkle 2 tortillas with 3 Tbs. cheese. Top with jalapeños, mushrooms, and remaining tortillas. Broil on baking sheet 2 to 3 minutes per side. Serve with salsa verde. Garnish with cilantro, if using.
nutritional information
Per 2 Wedges:
- Calories: 227
- Protein: 9 g
- Total Fat: 7 g
- Saturated Fat: 2 g
- Carbohydrates: 44 g
- Cholesterol: 8 mg
- Sodium: 632 mg
- Fiber: 4 g
- Sugar: 3 g
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