Servings: 1
Calories: 280kcal
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.
Notes
The sodium levels in this recipe are 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. I follow a similar strategy with saturated fat levels.
The nutritional info for the half quesadilla is at the very bottom of the recipe card.
The nutritional for the whole quesadilla is below:
cal 380 kcal | fat 14.3 g | sat. fat 3.8 g | carb 56.4 g | fiber 32.4 g | tot. sugar 6.8 g | protein 31.6 g | sodium 1697 mg
Nutrition
Calories: 280kcal | Carbohydrates: 33.3g | Protein: 25g | Fat: 10.5g | Saturated Fat: 2.3g | Sodium: 1248mg | Fiber: 16.9g | Sugar: 5.4g
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