Portobello Quesadillas with Pico de Gallo

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 12

Meaty portobellos are paired with flavorful pancetta in this appetizer. Keep the cooked quesadillas warm in an oven set to low heat while you're preparing the rest.

Ingredients:

1 1/2 cups chopped plum tomato

1/3 cup chopped red onion

1/4 cup chopped fresh cilantro

2 tablespoons finely chopped seeded jalapeño pepper

1 tablespoon fresh lime juice

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2 garlic cloves, minced

2 ounces chopped pancetta or bacon

8 cups (1/4-inch-thick) sliced portabella mushroom(about 1 pound)

1 cup (4 ounces) reduced-fat shredded cheddar cheese

8 (8-inch) fat-free flour tortillas

cooking spray

3/4 cup fat-free sour cream

Directions:

1. To prepare pico de gallo, combine first 8 ingredients in a medium bowl.
2. To prepare quesadillas, cook pancetta in a large nonstick skillet over medium-high heat until crisp. Remove pancetta from pan with a slotted spoon; place in a medium bowl. Add mushrooms to drippings in pan; sauté 6 minutes or until tender. Add mushrooms to pancetta in bowl; toss well.
3. Wipe pan clean with paper towels. 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. Heat pan coated with cooking spray over medium-high heat. 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. Cut each quesadilla into 6 wedges. Serve with pico de gallo and sour cream.

By RecipeOfHealth.com