Recipes and Cooking Manchego-Mushroom Quesadillas 5.0 (1) Manchego--a Spanish sheep's milk cheese--lends a distinctive flavor to these appetizers. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 1, 2005 Print Share Share Tweet Pin Email Prep Time: 25 mins Cook Time: 2 mins Total Time: 27 mins Servings: 4 Jump to Nutrition Facts Ingredients 4 slices bacon, chopped ¼ cup chopped onion 1 cloves garlic, minced 8 ounce portobello or button mushrooms, sliced into bite-size pieces ¼ teaspoon crushed red pepper ¼ teaspoon Worcestershire sauce 2 tablespoon snipped fresh cilantro 1 tablespoon butter, cut into 4 pieces 4 ounce Manchego or Monterey Jack cheese, shredded (1 cup) 4 7-8 inch flour tortillas ½ cup dairy sour cream ⅓ cup chopped tomato ⅓ cup chopped green sweet pepper 2 tablespoon sliced green onion Directions 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. 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. Print Nutrition Facts (per serving) 392 Calories 28g Fat 23g Carbs 13g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 392 % Daily Value * Total Fat 28g 36% Saturated Fat 14g 70% Cholesterol 52mg 17% Sodium 683mg 30% Total Carbohydrate 23g 8% Total Sugars 4g Protein 13g Vitamin C 14.2mg 71% Calcium 212mg 16% Iron 1.6mg 9% Potassium 454mg 10% Folate, total 16.1mcg Vitamin B-12 0.5mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.