Manchego-Mushroom Quesadillas

Manchego--a Spanish sheep's milk cheese--lends a distinctive flavor to these appetizers.

Manchego-Mushroom Quesadillas Enlarge Image
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Makes:
4 servings
Serving Size:
1 quesadilla
Prep:
25 mins
Cook:
2 mins to 3 mins per batch
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Manchego-Mushroom Quesadillas

Ingredients
4
slices bacon, chopped
1/4
1
8
ounces portobello or button mushrooms, sliced into bite-size pieces
1/4
teaspoon crushed red pepper
1/4
teaspoon Worcestershire sauce
2
tablespoons snipped fresh cilantro
1
tablespoon butter, cut into 4 pieces
4
ounces Manchego or Monterey Jack cheese, shredded (1 cup)
4
7 inches flour tortillas
1/2
cup dairy sour cream
1/3
cup chopped tomato
1/3
cup chopped green sweet pepper
2
tablespoons sliced green onion

Directions

  1. In a large skillet cook bacon over medium heat until bacon starts to crisp, stirring often. Add onion and garlic; cook and stir for 5 minutes or until onion is tender. Add mushrooms; cook and stir until tender. Remove from heat. Stir in crushed red pepper, Worcestershire, and cilantro.
  2. In another large skillet or on a griddle melt 1 piece of the butter over medium heat. For quesadilla, sprinkle 1/4 cup cheese over half of each tortilla. Top cheese with 1/3 cup of the mushroom mixture. Fold tortillas, in half, pressing gently. In prepared skillet cook one quesadilla for 2 to 3 minutes or until lightly browned, turning once. Remove quesadilla from skillet; place on baking sheet. Keep warm in a 300 degree F oven. Repeat with remaining butter and quesadillas. Spoon sour cream into a bowl; sprinkle with tomato, sweet pepper, and green onion. Cut quesadillas into wedges; serve with sour cream sauce. Makes 4 appetizer servings.

Nutrition Facts

(Manchego-Mushroom Quesadillas)
    Per serving:
  • 392 kcal cal.,
  • 28 g fat
  • (14 g sat. fat,
  • 3 g polyunsaturated fat,
  • 8 g monounsatured fat),
  • 52 mg chol.,
  • 683 mg sodium,
  • 23 g carb.,
  • 2 g fiber,
  • 4 g sugar,
  • 13 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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