2 points Sautéed mushrooms give a rich meaty bite to these quesadillas. The feta cheese holds all the ingredients together in the flatbread. Flatbreads can burn easily so you want to be sure to keep a close eye on them when cooking. They just need a few minutes on each side. Top them with fat free sour cream, guacamole, shredded lettuce or extra cheese. Serve this tasty dish with a tossed salad.
Ingredients
- 2 spray s Cooking spray
- 1/2 Cup mushrooms
- 1 cup s, sliced, sliced Spinach baby variety
- ½ tsp Table salt
- 1/2 cup Green pepper chopped
- Table salt
- 1 pinch es
- 1 Whole-wheat flatbread
- 1 ounce crumbled fat free feta cheese
Instructions
- Coat a large nonstick skillet with cooking spray; heat over medium-high heat. Add mushrooms, spinach, peppers and 1/2 tsp salt; sauté until vegetables have softened, 5-10 minutes.
- Spread flatbread with sautéed veggies top with feta cheese. Fold tortilla halves over filling; press down gently to close.
- Off heat, wipe out skillet and coat with cooking spray; heat over medium-high heat. Cook flatbread, flipping once, until lightly toasted and cheese melts, 3-4 minutes per side.
- Serving size: 1 flatbread