TONIGHT'S SOLUTION
Mushroom, Pepper and Onion Quesadillas
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TO MAKE THE MEAL
Corn and black bean salad and pasta salad
Ann Young got creative when she needed to use a package of sliced baby portobello mushrooms pronto. She decided to saute them with some vegetables and use them as a savory filling for quesadillas.
With the back-to-school rush, it seems like this quick and easy vegetarian entree can come in particularly handy. If the kids have activities, you can precook the filling and have it ready to add for almost instant dinners.
Young cooked the veggies separately, but you can also add them sequentially. After testing this dish a couple of times, I preferred cooking the mushrooms first, then adding the onion and pepper, cooking just until they still had some crunch and color, as they would in a salsa. If you like softer vegetables, you can cook the onion and pepper first and then add the mushrooms and cook until they all have released most of their liquid.
Mushroom, Pepper and Onion Quesadillas
4 servings
If desired, serve with salsa.
1 (8-ounce) package sliced baby portobello mushrooms
1 green or red bell pepper, seeded and chopped
1/4 to 1/2 red or yellow onion, chopped
2 cups shredded cheddar, Monterey Jack or Mexican blend cheese, divided
8 (8-inch) flour tor-tillas
In a lightly oiled large skillet over medium-high heat, add the mushrooms and cook until they begin to soften and most of their liquid evaporates. Add the pepper and onion and saute until just softened. Season with salt and pepper. Remove from skillet and set aside.
Wipe out the pan and add a little oil or nonstick spray (or use a large griddle). Place the pan over medium heat and add 1 or 2 tortillas (depending on the size of your pan). Sprinkle with 1/4 cup cheese, 1/4 of the mushroom mixture, then another 1/4 cup cheese, then cover with another tortilla. Cook until cheese melts and the bottom is lightly golden, flip and cook until bottom is lightly golden. Repeat with remaining ingredients.
Per serving: 555 calories (percent of calories from fat, 39), 24 grams protein, 60 grams carbohydrates, 4 grams fiber, 24 grams fat (12 grams saturated), 50 milligrams cholesterol, 775 milligrams sodium.
Take the 5:30 Challenge. If you have a great-tasting main-dish recipe that uses no more than five ingredients and can be made in 30 minutes or less, tell us. (Salt, pepper, water and oil for greasing a pan don't need to be included in the ingredient list.) You can also suggest a simple side dish if it can be made within the same time. If we publish your recipe, we'll send you an apron with the 5:30 Challenge logo. Send recipes to 5:30 Challenge, The Atlanta Journal-Constitution, Sixth Floor, 72 Marietta St. N.W., Atlanta, GA 30303. Or by e-mail to fivethirty AT ajc.com.
