Manchego Mushroom Quesadilla |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
1 tablespoon(s) butter seperated into 4 pieces |
4 slice(s) chopped bacon |
1/4 cup(s) chopped onion |
1/3 cup(s) chopped tomato |
1 clove(s) garlic |
2 tablespoon(s) green onion |
4-7 or 8 inch flour tortilla |
4 ounce(s) manchego cheese |
8 ounce(s) portobello or button mushrooms |
2 tablespoon(s) snipped fresh cilantro |
1/2 cup(s) sour cream |
1/4 teaspoon(s) worcestershire sauce |
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
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