Low Sodium Classic Mushroom Quesadillas

Total time35 min

Prep time10 min

Cook time25 min

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Ingredients

4 servings

2 tbsp olive oil, divided
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 lb cremini mushrooms, thinly sliced
½ medium yellow onion, thinly sliced
3 cloves garlic, minced
1 tsp ground cumin
½ tsp chili powder
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
4 large flour tortillas (10-inch)
Chef's tip
Warm briefly before folding to improve flexibility.
2 cups shredded monterey jack cheese
Chef's tip
Shred before measuring.

For serving

2 tbsp fresh cilantro, roughly chopped (optional)
½ cup sour cream (optional)
½ cup salsa (optional)

Instructions

1
Heat 1 tbsp of the olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.
2
Add the mushrooms in a single layer and cook undisturbed for 3 minutes, then stir and continue cooking until the mushrooms are deeply browned and any released liquid has evaporated, about 4–5 minutes more.

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