2 Serves
35 Mins
In a small bowl, whisk together the Mexican crema and fresh lime juice to create the lime crema. Set aside.
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JapaneseVitamin E
3 mg / 15 mgVitamin K
299 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
122 µg / 400 µgCalcium
1619 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
178 mg / 420 mgPhosphorus
1524 mg / 1,250 mgPotassium
1495 mg / 4,700 mgSodium
2103 mg / 2,300 mgZinc
9 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
43 µg / 55 µgFiber
16 g / 28 gSugar
13 g / 50 gSaturated Fat
19 g / 20 gCholesterol
222 mg / 300 mgCaffeine
0 mgNet Carbs
36 gAlcohol
0 g
Melt the butter in a skillet over medium-high heat. Add the chopped onion and sauté until translucent, about 3 minutes.
Add the mushrooms, jalapeño pepper, and minced garlic to the skillet. Season with salt and pepper. Cook until the mushrooms release their moisture and begin to brown, about 5 minutes. Stir in the cilantro and remove from heat.
Heat a clean cast iron skillet over medium heat. Place a tortilla in the pan, layer with Monterey Jack cheese, the mushroom mixture, and Feta cheese. Top with a second tortilla.
Cook the quesadilla until the bottom is crisp and golden brown, then carefully flip and cook the other side until the cheese is fully melted. Slice and serve with the prepared lime crema, green onions, cilantro, and your choice of salsa.
34
g82
g18
g
Mexican