Portobello Quesadillas with Pico de Gallo

Becky Luigart-Stayner; Lydia DeGaris-Pursell

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.

Yield: 12 servings (serving size: 2 quesadilla wedges, 2 tablespoons pico de gallo, and 1 tablespoon sour cream)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 163
  • Calories from fat: 27%
  • Fat: 4.8g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.4g
  • Protein: 7g
  • Carbohydrate: 17.5g
  • Fiber: 3.1g
  • Cholesterol: 12mg
  • Iron: 0.4mg
  • Sodium: 309mg
  • Calcium: 132mg

Ingredients

  • Pico de Gallo:
  • 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
  • Quesadillas:
  • 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

Preparation

  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.
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