Portabella & Sun-Dried Tomato Quesadilla

Name: Portabella & Sun-Dried Tomato Quesadilla
Prep time: 16 min
Cook time: 16 min
Total time: 16 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 avocado, sliced; 118 milliliters green onion, finely chopped; 237 milliliters reduced-fat cheddar cheese, shredded; 355 milliliters portabella mushrooms, thinly sliced; 6 servings light ranch salad dressing; 6 servings salsa; 237 milliliters shredded cooked chicken; 473 milliliters mozzarella cheese, shredded; 237 milliliters sun-dried tomato, julienned (not in oil); 6 whole wheat tortillas

Portabell It works well as a hor d'oeuvre. From preparation to the plate, this recipe takes roughly 16 minutes.

Ingredients

Servings:

avocado, sliced 118milliliters

green onion, finely chopped 237milliliters

reduced-fat cheddar cheese, shredded 355milliliters

portabella mushrooms, thinly sliced 6servings

light ranch salad dressing 6servings

salsa 237milliliters

shredded cooked chicken 473milliliters

mozzarella cheese, shredded 237milliliters

sun-dried tomato, julienned (not in oil)6

whole wheat tortillas

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is WindRacer Russian River Pinot Noir. It has 4.7 out of 5 stars and a bottle costs about 60 dollars.