Mushrooms and chiles are covered with cheese that’s been fired with jalapeño, then wrapped in a warm tortilla to make a rich and creamy—and slightly messy—Tex-Mex treat.
Recipe information
Yield
serves 4, 3 pieces per serving
Ingredients
Preparation
Step 1
In a medium skillet, heat the oil over medium heat, swirling to coat the bottom. Cook the mushrooms for 2 to 4 minutes, stirring occasionally. Drain the liquid, if any.
Step 2
Stir in the soup and chiles. Cook for 2 minutes, or until heated through, stirring frequently.
Step 3
Meanwhile, using the package directions, warm the tortillas in a microwave oven.
Step 4
Place the warm tortillas on a microwaveable tray. Spread the mushroom mixture on one half of each tortilla, leaving 1/2 inch around the edge. Sprinkle the jalapeño Jack over the filling. Fold each tortilla in half over the filling. Press the edges together. Microwave on 100 percent power (high) for 1 minute. Cut each tortilla into 3 pieces. Put a dab of salsa on each piece.
nutrition information
Step 5
(Per Serving)
Step 6
Calories: 139
Step 7
Total Fat: 4.5g
Step 8
Saturated: 1.5g
Step 9
Trans: 0.0g
Step 10
Polyunsaturated: 0.5g
Step 11
Monounsaturated: 1.5g
Step 12
Cholesterol: 8mg
Step 13
Sodium: 406mg
Step 14
Carbohydrates: 14g
Step 15
Fiber: 2g
Step 16
Sugars: 3g
Step 17
Protein: 12g
Step 18
Dietary Exchanges
Step 19
1/2 Starch
Step 20
1 Vegetable
Step 21
1 Lean Meat
