Mushroom Quesadilla

Makes 1 large quesadilla, 1 to 2 servings

2     ounces smoked mozzarella, shredded
1     large flour tortilla
3     ounces mixed mushrooms, such as cremini
       and shiitake, sautéed or roasted
2     ounces goat cheese, crumbled
1     handful arugula leaves
       melted butter or olive oil for brushing
       sour cream for serving

Nutritional information per quesadilla:
Calories 577 (50% from fat) • carb. 45g • pro. 21g• fat 30g • sat. fat 13g • chol. 56mg • sod. 538mg• calc. 506mg • fiber 3g

Sprinkle the mozzarella cheese over half of the
tortilla, leaving at least a ½-inch border along the
edge. Evenly top with mushrooms and crumbled
goat cheese. Cover with arugula leaves. Fold the
other half of the tortilla over the filling.
Preheat the Cuisinart® Sandwich Maker. Lightly
brush plates with melted butter or oil. Carefully
place the assembled quesadilla onto the
preheated Sandwich Maker, so the folded side is
lined up with the backside of the bottom plate.
Use firm pressure to close lid; lock and cook.
Green indicator light will go off and red light will
come on (this may not happen immediately).
When green indicator light reappears, quesadilla
is cooked. Add 15 to 30 seconds additional
cooking time if a toastier quesadilla is preferred.
Remove with a heatproof silicone spatula. Allow
quesadilla to cool slightly for 2 to 3 minutes
before serving, as filling will be very hot. Serve
with sour cream, if desired.