ISO quesadilla recipe from August CL

[gobluem82]

I cleaned by house in preparation for a party this weekend and can't find my August issue of CL There's a quesadilla recipe which contains yellow squash, oyster mushrooms, and goat cheese. I bought all of the ingredients, but now I need the recipe--can someone please post it? If anyone made it, what did you think?? TIA!

[Gail K.]

These quesadillas are just delicious. Enjoy!

* Exported from MasterCook *

Farmers' Market Quesadillas

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : appetizer August 2004
vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 poblano chiles -- (1 to 2)
1 large red bell pepper
Cooking spray
1 medium onion -- thinly sliced
1 1/2 cups chopped yellow squash
2 garlic cloves -- minced
1 cup chopped oyster mushrooms
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup shredded Monterey Jack cheese -- (4 ounces)
1/2 cup crumbled goat cheese -- (2 ounces)
8 fat-free flour tortillas -- (8-inch)
2 tablespoons chopped fresh cilantro

1. Preheat broiler.

2. Place poblano and bell peppe on a foil-lined baking sheet; broil 10 minutes or until blackened, turning occasionally. Place poblano and bell pepper in a zip-top plastic bag; seal. Let stand 15 minutes. Peel poblano and bell pepper; discard seeds and membranes. Cut peeled peppers into thin strips.

3. Heat a large nonstick skillet over medium-high heat. Coat with cooking spray. Add onion; sauté 3 minutes or until the onion is lightly browned. Add squash and garlic sauté 3 minutes. Add pepper strips and mushrooms; cook 5 minutes or until mushrooms are tender and moisture evaporates, stirring frequently. Sprinkle with salt and black pepper.

4. Sprinkle 2 tablespoons Monterey Jack and 1 tablespoon goat cheese over each of 4 tortillas; top each with 2/3 cup vegetable mixture. Sprinkle 2 tablespoons Monterey Jack, 1 tablespoon goat cheese, and 1½ teaspoons cilantro over each vegetable- topped tortilla; top each with remaining tortillas.

5. Heat a large nonstick skillet over medium-high heat. Place 1 quesadilla in pan; cook 5 minutes on each side or until tortillas are crisp. Repeat procedure with remaining quesadillas. Cut each quesadilla into 6 wedges. Yield: 12 servings (serving size: 2 wedges).

CALORIES 140 (34% from fat); FAT 5.3g (sat 2.8g, mono 1.2g, poly O.2g); PROTEIN 6g; CARB 17.9g; FIBER 1.5g; CHOL 12mg; IRON 1.2mg; SODIUM 360mg; CALC 132mg

Cuisine:
"Mexican"
Source:
"Cooking Light, August 2004 - p. 145"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 107 Calories; 5g Fat (38.2% calories from fat); 6g Protein; 11g Carbohydrate; 4g Dietary Fiber; 13mg Cholesterol; 263mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat.

NOTES : For smokier flavor, grill the vegetables instead of sautéing them. Pair the quesadillas with a salad for a light supper.
Nutr. Assoc. : 4532 0 0 0 5654 0 904321 0 0 0 0 0 0

[gaja]

I bought the August issue yesterday and just HAD to try this (quesadillas being my newfound love ). Very good! I roasted the veggies and made half the quesadillas with Monterey Jack and half with goat cheese (I don't like the idea of mixing them). My favs were the goat cheese ones but my fiance prefered the Monterey Jack.

[gobluem82]

Thanks--can't wait to try them!

[Angela]

These are wonderful! For the most part I made them as written, except I used jalapeno peppers instead of poblanos (our garden has given us a ton of jalapeno). Also I broiled the final product instead of pan cooking. I was a bit sceptical of the Jack and goat cheese combination, but it was excellent! I think you could use an summer veggie and they'd be great.

[JanetJ]

These were fantastic! I loved the creaminess of the goat cheese and all the different veggies. Definite repeater.