Categories: Healthy

Ingredients

• 1/2 tbsp canola oil
• 4 oz chorizo, casing removed
• 1 small red onion, sliced
• 4 oz white button mushrooms, stems removed, sliced
• 1 large poblano pepper, seeded, sliced into thin strips
• salt and black pepper to taste
• 1 1/2 cups shredded Monterey Jack cheese
• 4 medium whole-wheat tortillas
• Guacamole

Directions

1. Heat a large skillet over medium-high heat. Add the oil and chorizo; cook until browned, using a wooden spoon to break up the meat into smaller pieces. Remove from the pan and drain all but a thin film of the far. Return to the heat and add the onion, mushrooms, and pepper; saute, stirring occasionally, until the veggies are brown—5-7 minutes. Season with salt and pepper.

2. Divide the cheese between 2 tortillas and top each with half of the veggie mixture. Top with the remaining tortillas.

3. Heat a large cast-iron skillet over medium heat. Spray the pan with nonstick cooking spray and cook each quesadilla individually, until the tortillas are brown and crispy and the cheese is fully melted. Cut into 4 or 6 wedges and serve with the guacamole.

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