| Author: Wayne Ryan |
If you're in the mood for something sweet, consider an onion. Vidalia? Onions are packed with flavor, yet are mild and sweet enough to eat like fruit.
A good source of vitamin C, fat-free, cholesterol-free and sodium-free-no matter how you slice this onion, it's delicious. That is why it was chosen as the Weight Watchers? Pick of the Season this spring.
Vidalia? Onion, Mushroom & Pepperjack Quesadillas
Makes 4 servings
1 teaspoon olive oil
1 large Vidalia Onion, thinly sliced
2 cups sliced fresh white mushrooms
2 garlic cloves, minced
1 teaspoon sugar
1/2 teaspoon salt
1/2 cup frozen or drained canned corn kernels
1 tablespoon chopped fresh cilantro
4 fat-free flour tortillas, 8" diameter each
3/4 cup shredded pepperjack cheese
1. In a large nonstick skillet, heat oil over high heat. Add the onion, mushrooms, garlic, sugar and salt; cook, stirring frequently, until vegetables begin to soften, about 3 minutes. Add corn; cook, stirring frequently, until mushrooms are tender and onions are lightly brown, about 5 minutes. Transfer mixture to a bowl; stir in cilantro.
2. Arrange tortillas on a work surface and spread the lower half of each with 1/4 of the onion mixture (about 1/2 cup). Sprinkle each with 3 tablespoons of the cheese. Fold top half of the tortilla over filling and press lightly to seal.
3. Wipe out skillet with a paper towel and return to high heat. Add 2 quesadillas to skillet and cook, turning once, until cheese melts and tortillas are lightly browned. Repeat with the 2 remaining quesadillas.
POINTS? value per serving: 6, 289 Calories, 8g Fat, 3g Fiber.
Full-flavored Vidalia? Onions are sweet enough to eat like fruit. |
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