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)
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!