Snack On Some Quesadillas

Quesadillas are a terrific taste treat from Mexico, perfect for summer snacking and entertaining. The combination of tortillas with hearty meat and vegetable fillings can be healthy, even with a little cheese in the filling.

You can use about any filling for quesadillas, such as grilled chicken, fish, meat and vegetables seasoned with condiments to your taste.

Grilled Mushroom, Pepper and Cheese Quesadillas

2 large portobello mushrooms, cleaned and stems trimmed

2 large cloves garlic, peeled, ends removed, finely minced

Olive oil to moisten

Salt and freshly ground black pepper to taste

Ground hot or mild chilies

2 large sweet onions, peeled, ends removed, sliced

2 red bell peppers

Tabasco or other hot sauce to taste

1/4 cup chopped cilantro or flat leaf parsley

1 cup grated jack cheese

16 corn or flour tortillas

Favorite salsa

Preheat the grill and oven. In a medium bowl, combine the portobellos, garlic and a little olive oil to moisten. Season well with salt, black pepper and ground chilies.

Place the portobellos on the grill stem side up, sear about 4 minutes. Turn over and finish cooking about 4 minutes. Do not let them dry out. Remove them to a plate and allow them to cool. Cut them into a small dice.

In the same bowl, combine the onion and a little olive oil. Season well. Place the onion slices on the grill, cooking until tender, turning as necessary, about 4 to 6 minutes. Remove and allow them to cool. Cut into small dice.

Roast bell peppers on grill until the skin is blackened all over and place in a paper or plastic bag until cool; remove stems and seeds, peel off skin and dice.

Combine the mushrooms, onions and peppers. Season generously with the salt, pepper, chili, hot sauce and cilantro.

Lay the tortillas out on the countertop. Spread the vegetable mixture over 8 of the tortillas. Top with the cheese, and cover with the remaining tortillas. Place on a sheet pan and bake until the cheese is melted and the tortillas are crisped, about 5 minutes.

Remove quesadillas from the oven and transfer them to a cutting board, allowing them to cool for a couple of minutes. Cut each into 4 to 6 pie-shaped wedges. Serve with salsa.

Yield: 8 servings.

Nutrition infomration per serving: 325 calories, 11 grams fat (31 percent fat calories), 13 milligrams cholesterol, 413 milligrams sodium, 46 grams carbohydrate, 11 grams protein.