Spicy Monterey Jack Cheese and Mushroom Quesadilla For Healthy Goodness

As we continue on or path to Become What You Believe of the 21 Day Meditation Experience, I promised to post recipes that resonate with this experience. As mentioned yesterday, today I have something on the spicy side – Spicy Monterey Jack Cheese and Mushroom Quesadilla.

Spice not only excites our taste buds but are composed of an impressive list of phyto-nutrients, essential oils, antioxidants, minerals and vitamins that are essential for overall wellness. So, a little kick in our quesadilla is good for us. We are doing this through a spicy variation of cheese.  Using just 1 oz. of the Monterey Jack Pepper Cheese will secure about 20 percent of your daily requirement of calcium and 6 g protein. All that, and no meat!

We all know that mushrooms will fortify this meal with protein. They have a modest amount of protein, similar to, or more, than that found in most common vegetables. Did you know that mushrooms also contain just as high an antioxidant capacity as carrots, tomatoes, green and red peppers, pumpkins, green beans, and zucchini? The protein, carbohydrate and fiber found in mushrooms are unique and researchers are finding they can have a very positive influence on our health. So, try this quesadilla out tonight. It’s easy to make and tasty as well.

spicy quesadilla

Spicy Monterey Jack Cheese and Mushroom Quesadilla


Vegetable oil cooking spray

8 ounces sliced fresh mushrooms

1⁄2 medium onion, thinly sliced and separated into rings

1 teaspoon minced garlic

1/2 teaspoon of crushed red chili peppers (optional)

3 tablespoons chopped fresh cilantro

24 inches whole wheat tortillas

6 tablespoons shredded low-fat Monterey jack pepper cheese or 6 tablespoons low-fat cheddar cheese if you prefer more mild flavors


Preheat oven to 350 degrees F.

Spray a large skillet with vegetable oil. Cook mushrooms, onion and garlic and crushed red chili peppers in skillet over medium heat until onion is tender, about 5 to 7 minutes.

Stir in cilantro and remove from heat. Arrange one-third of the mushroom mixture on half of one tortilla.

Sprinkle with 2 tablespoons of the cheese. Fold the other half of the tortilla over cheese.

Place on a baking sheet.

Repeat with remaining ingredients to make 3 quesadillas total.

Bake quesadillas about 5 minutes, or until filling is hot and cheese melts.

Cut each quesadilla into 4 wedges.

Serve warm.




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