Veggie & Jack Quesadillas

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  • 1 Tbsp. (15 mL) vegetable oil
  • 1 medium onion, chopped
  • 1 clove garlic, finely chopped
  • 1 package (227 g) sliced mushrooms
  • 1 medium red bell pepper, chopped
  • 2 jalapeño peppers, seeded and finely chopped
  • 2 Tbsp. (30 mL) Hellmann's® Real Mayonnaise
  • 1 1/2 cups (375 mL) grated Monterey Jack cheese
  • 1/4 cup (50 mL) chopped fresh cilantro
  • 4 large whole wheat flour tortillas

Nutritional information

 

Amount per serving

  • 1 In a large non-stick skillet, heat oil over medium-high heat. Add onions, garlic, mushrooms, red pepper and jalapeño peppers and cook, stirring occasionally until vegetables are tender, about 10 minutes. Season with salt and pepper.
  • 2 Let cool slightly, then stir in Hellmann's® Real Mayonnaise. Spoon half of the filling on one tortilla, spreading it almost to the edges.
  • 3 Sprinkle with half of the cheese and cilantro, then cover with a second tortilla. Repeat with remaining tortillas and filling.
  • 4 In same skillet, over medium-high heat, cook one of the filled tortillas for 2 minutes on each side or until lightly golden and cheese has melted. Repeat with remaining filled tortillas.
  • 5 To serve, cut tortillas into wedges and serve with your favourite salsa for dipping.