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While quesadillas are a mainstay in Mexican cuisine you are not limited to filling them with traditional Mexican ingredients. You can sandwich just about any ingredient along with some cheese between two tortillas, grill it until it is nice and crispy and have an incredibly tasty meal.
In this recipe, I filled my quesadillas with sautéed Italian marinated portobello mushrooms, onions and peppers, some fresh tomato pieces, a sliced chicken capresse sausage and some fat free cheese. The hubby and I prefer Mission carb balance tortillas over other brands. For dinner I made a whole quesadilla for the hubby and a half one for myself.
Often for lunch, I omit the sausage and make the vegetarian version of this recipe. The mushroom and cheese stuffed quesadillas are filling and satisfying.
Please see the recipe card below for exact amounts and directions.
Ingredient Round Up
- Make a batch of sautéed Italian marinated portobello mushrooms, onions and peppers (recipe here)
- Mission carb balance flour tortillas
- Tomato
- Kraft fat free mozzarella
- Velveeta shreds
- Chicken sausage – I used Amylu chicken capresse with mozzarella sausage. Any Italian chicken sausage will work.
Sodium Alert: The sodium level in this recipe is high as a result of many of the ingredients having an inherently high sodium level. In the menu, under resources, there is a list of no salt/lower sodium items. There is an Italian dressing with very little sodium in it and some cheese, sausages and tortillas with lower sodium content. On the rare occasion when we have a meal with a higher than normal sodium level, we plan our other meals to be significantly lower in sodium.
Making the Quesadillas
- Cook the chicken sausage and slice a link for each quesadilla.
- Place a tortilla on a dish and spread the sautéed marinated mushrooms, onions and peppers over the tortilla. Spread some coarsely chopped tomato that has had the pulp removed over the mushrooms.
- Spread the sausage slices over the vegetables and then top with a mixture of the fat free mozzarella and Velveeta shreds.
- Place another tortilla on top and transfer the quesadilla to an indoor grill or panini press and cook until the cheese is melted and the tortillas are crispy. I use a Cuisinart grill.
- To make half a quesadilla, layer the mushroom mix, tomato, sausage slices and cheese on the bottom half of a tortilla.
- Fold the top half of the tortilla over the filling and transfer to the grill and cook until done.
- Cut the quesadillas into wedges and serve.
Serving Ideas
- Sliced chicken meatballs or Italian seasoned chopped chicken breast can be substituted for the sausage.
- Quesadillas can be served with a side salad for dinner.
- For lunch, these quesadillas minus the sausage are still filling and can be paired with fresh fruit.
- The quesadillas can be made with smaller tortillas, cut into wedges and served as an appetizer or finger food at parties or on game day.
WW 7 pt per 1/2 quesadilla
WW 9 pt per whole quesadilla
Points can be further lowered by using a 1 pt tortilla and/or eliminating the sausage or replacing it with a lower pt sausage or Italian seasoned chicken breast.
Equipment
- Cutting board
- Chef knife
- Cuisnart elite griddle
Ingredients
- 1 - 3 Mission carb balance tortillas, or your favorite bran
- 2 Amylu chicken capresse sausage links or your favorite brand
- 3 tbsp Kraft fat free mozzarella
- 2 tbsp Velveeta shreds
- 1¼ c sautéed Italian marinated portobello mushrooms, made fresh from previously posted recipe or from left overs
Instructions
Sautéed Italian Marinated Portobello Mushrooms
- Prepare from previously posted recipe or use leftovers.
Cook Chicken Sausage
- Most chicken sausages are pre-cooked. Heat it up until internal temperature is 165℉.
- Slice two links.
Prepare 1 Whole Quesadillas
- Place a tortilla on a plate and spread ¾ c of sautéed Italian marinated portobello, onions and pepper over the tortilla.
- Remove the pilp and seeds from a tomato and chop it up. Spread some of the tomato over the portobello mushroom layer.
- Spread the suasage slices from one link over the mushroom and tomato layer.
- Mix 1½ tbsp of the fat free mozzarella and 1 tbsp of the Velveeta shreds together and then evenly spread over the top of the sausage layer.
- Place a second tortilla over the cheese. Transfer the quesadilla to a preheated grill (400℉) or panini press. Grill the quesadilla until the cheese is melted and the tortillas are crispy.
- Transfer the quesadilla to a plate , cut into wedges and serve.
Prepare 1/2 Quesadilla
- Place a tortilla on a plate. Spread ½ c of the portobello mushroom mix over the bottom half of the tortilla. Next layer the tomato and sliced sausage link over the mushroom mix.
- Mix 1½ tbsp of the fat free mozzarella and 1 tbsp of the Velveeta shreds together and then evenly spread over the top of the sausage layer.
- Fold the top half of the tortilla over the cheese meeting the edges of the bottom half.
- Transfer the quesadilla to the grill or panini press and cook until the cheese is melted and the tortilla is crispy.
- Cut into wedges and serve.
