Thursday, February 16, 2012

May your breakfast quesadilla runneth over...

Last night, around 7:45 p.m., I got a craving for quesadillas.  A serious craving.  The kind where you immediately call a friend to drive you to Margaritas and you have those delicious shrimp quesadillas and a Corona Light.

And then I woke up with that craving again this morning.  I haven't made Mexican food in our house lately, so I can only imagine that this is my palate telling me-it's time!!!  What resulted was superb: a HUGE, low calorie breakfast quesadilla.

What you need:
a 100 calorie tortilla (I used La Tortilla Factory brand)
3 TBSP liquid egg whites (or actual egg whites, although that will change the NI)
1/2 cup sliced fresh mushrooms
1/4 cup thinly sliced spanish onion
1/2 cup canned diced tomatoes (drained)
1/4 cup reduced fat shredded cheddar cheese (I like Sargento brand)

To make:
1.  Spray a small skillet with cooking spray.  Saute mushrooms & onions over medium heat until to your desired firmness.  Drain off any excess liquid.
2.  Return skillet to stove.  Pour egg whites over mushrooms & onions & saute until egg whites are cooked through.
3.  On one half of your tortilla, spread the mushroom/onion/egg white mixture, topped by the diced tomatoes (cooking this with the mushroom & onion adds too much liquid), followed by the cheese.  Fold tortilla in half.
4.  Lightly mist a large skillet with cooking spray over medium heat.  Cook the tortilla until lightly browned & crispy, 2-4 minutes per side.  Cut into 4 wedges & enjoy!

Nutritional Information: