Portobello Quesadillas with Pico de Gallo

Name: Portobello Quesadillas with Pico de Gallo
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Mexican
Ingredients: 0 teaspoons freshly ground black pepper; 8 8-inchs (8-inch) fat-free flour tortillas; 59 milliliters chopped fresh cilantro; 2 garlic cloves, minced; 2 Tbsps finely chopped seeded jalapeño pepper; 0 teaspoons kosher salt; 1 Tbsp fresh lime juice; 113 grams cup reduced-fat shredded cheddar cheese; 57 grams chopped pancetta or bacon; 355 milliliters chopped plum tomato; 454 grams cups (1/4-inch-thick) sliced portabella mushroom(about; 79 milliliters chopped red onion; 177 milliliters fat-free sour cream

Portobello Quesadillas with Pico de Gallo might be just the Mexican recipe you are searching for. This recipe serves 12. This recipe covers 8% of your daily requirements of vitamins and minerals. This hor d'oeuvre has 178 calories, 7g of protein, and 8g of fat per serving. Head to the store and pick up kosher salt, flour tortillas, garlic cloves, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

To prepare pico de gallo, combine first 8 ingredients in a medium bowl.

Ingredients you will need

Pico De Gallo

Equipment you will use

Bowl

To prepare quesadillas, cook pancetta in a large nonstick skillet over medium-high heat until crisp.

Ingredients you will need

Pancetta

Equipment you will use

Frying Pan

Remove pancetta from pan with a slotted spoon; place in a medium bowl.

Ingredients you will need

Pancetta

Equipment you will use

Slotted Spoon

Bowl

Frying Pan

Add mushrooms to drippings in pan; saut 6 minutes or until tender.

Ingredients you will need

Mushrooms

Equipment you will use

Frying Pan

Add mushrooms to pancetta in bowl; toss well.

Ingredients you will need

Mushrooms

Pancetta

Equipment you will use

Bowl

Wipe pan clean with paper towels.

Equipment you will use

Paper Towels

Frying Pan

Sprinkle 2 tablespoons cheese over each of 4 tortillas; top each with 1/2 cup mushroom mixture, 2 tablespoons cheese, and 1 tortilla. Lightly coat top tortillas with cooking spray.

Ingredients you will need

Cooking Spray

Tortilla

Mushrooms

Cheese

Heat pan coated with cooking spray over medium-high heat.

Ingredients you will need

Cooking Spray

Equipment you will use

Frying Pan

Place 1 quesadilla in pan; cook 2 minutes on each side or until tortillas are lightly browned. Set aside and keep warm. Repeat procedure with remaining quesadillas.

Ingredients you will need

Tortilla

Equipment you will use

Frying Pan

Cut each quesadilla into 6 wedges.

Serve with pico de gallo and sour cream.

Ingredients you will need

Pico De Gallo

Sour Cream

Equipment

Ingredients

Servings:

0teaspoons

freshly ground black pepper 88-inchs

(8-inch) fat-free flour tortillas 59milliliters

chopped fresh cilantro 2

garlic cloves, minced 2Tbsps

finely chopped seeded jalapeño pepper 0teaspoons

kosher salt 1Tbsp

fresh lime juice 113grams

cup reduced-fat shredded cheddar cheese 57grams

chopped pancetta or bacon 355milliliters

chopped plum tomato 454grams

cups (1/4-inch-thick) sliced portabella mushroom(about 79milliliters

chopped red onion 177milliliters

fat-free sour cream

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. The Stoltz Organic Pinot Noir with a 5 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.