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.

　　

Ingredients

serves 4, 3 pieces per serving

　　1 teaspoon canola or corn oil

　　16 ounces presliced fresh button mushrooms

　　1/2 cup low-fat condensed cream of mushroom soup (lowest sodium available)

　　2 tablespoons chopped canned green chiles, drained

　　4 6-inch corn tortillas

　　1 cup grated low-fat jalapeño Jack or low-fat Monterey Jack cheese (about 4 ounces)

　　1/4 cup spicy salsa (lowest sodium available)

　　

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

　　American Heart Association Quick & Easy Meals