Mushroom Quesadilla

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A medley of shiitake, cremini, and Portobello mushrooms, layered with Muenster and queso blanco cheeses and spiced with poblano, serrano, and jalapeno peppers in a soft flour tortilla. Heat and serve.

Ingredients and Instructions

flour tortilla (unbleached, unbromated wheat flour, malted barley, niacin, reduced iron, riboflavin, folic acid, water, palm oil, soy oil, contains less than 2% of the following: cultured wheat, sea salt, sodium acid pyrophosphate, sodium bicarbonate, sugar, citric acid, enzyme, guar gum, rice flour), shiitake, cremini, portobello mushrooms, muenster cheese (pasteurized milk, cheese cultures, enzymes, salt), queso blanco (pasteurized milk, cheese cultures, enzymes, salt), onions, tomatillos, poblano, serrano, jalapeno chiles, cilantro, epazote, garlic, extra virgin olive oil, salt. CONTAINS: MILK, SOY, WHEAT.

Must be heated before consumption. From frozen: STOVETOP: Heat a nonstick skillet over medium heat. Remove quesadilla from pouch and place directly in the skillet. Turn quesadilla over a few times, until the cheese melts and the tortilla is slightly crisp on both sides, about 5-6 minutes. MICROWAVE: Remove quesadilla from pouch and place on a microwave-safe plate. Cook on high for 1-2 minutes or until the cheese melts and the quesadilla is warmed through.

Additional Details

5.00 Ounces
serves 1
Dietary preferences:
Great for:
For one
Great for:
For kids

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