Manchego-Mushroom Quesadillas
Manchego--a Spanish sheep's milk cheese--lends a distinctive flavor to these appetizers.
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Manchego-Mushroom Quesadillas
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.
Nutrition Facts (Manchego-Mushroom Quesadillas)
- Per serving:
- 392 kcal ,
- 28 g fat
- (14 g sat. fat ,
- 3 g polyunsaturated fat ,
- 8 g monounsaturated fat ),
- 52 mg chol. ,
- 683 mg sodium ,
- 23 g carb. ,
- 2 g fiber ,
- 4 g sugar ,
- 13 g pro.