mexican

Mushroom and Zucchini Squash Blossom Style Quesadillas

Name: Mushroom and Zucchini Squash Blossom Style Quesadillas
Yield: 1 serving
Cuisine: mexican
Ingredients: 96 g corn tortillas; 187 g mushrooms, sliced; 145 g zucchini, diced; 73 g white onion, finely chopped; 73 g oaxaca cheese or mozzarella, shredded; 13 g olive oil; 62 g salsa verde; 16 g lime juice; 1 g dried epazote (or dried oregano); 2 g kosher salt

This dish pairs mushrooms, sliced with zucchini, diced, corn tortillas and white onion, finely chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Vegetarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

30 g Protein

67 g Carbohydrates

28 g Fat

12 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

4 piece (96g) corn tortillas 209 kcal
187g mushrooms, sliced 41 kcal
145g zucchini, diced 25 kcal
73g white onion, finely chopped 29 kcal
73g oaxaca cheese or mozzarella, shredded 204 kcal
13g olive oil 115 kcal
62g salsa verde 19 kcal
16g lime juice 5 kcal
1g dried epazote (or dried oregano) 3 kcal
2g kosher salt 0 kcal

Cooking instructions

white onionolive oil
Heat a skillet over medium heat. Add oil, then add onion and cook 3 minutes until soft.
mushroomszucchinidried epazote (or dried oregano)kosher salt
Add mushrooms and zucchini; cook 6 to 8 minutes until moisture evaporates. Season with salt and epazote (or oregano).
corn tortillasoaxaca cheese or mozzarella
Lay tortillas on a board. Sprinkle cheese on half of each tortilla, add the vegetable filling, then fold over.
oaxaca cheese or mozzarella
Toast quesadillas in a dry skillet 2 to 3 minutes per side until browned and the cheese melts.
salsa verdelime juice
Slice and serve with salsa verde and a squeeze of lime.