Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Amy Farges
Recipe by Cooking Light April 2002

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Credit: Becky Luigart-Stayner; Lydia DeGaris-Pursell

Recipe Summary test

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

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

Nutrition Facts

163 calories; calories from fat 27%; fat 4.8g; saturated fat 2.2g; mono fat 1.3g; poly fat 0.4g; protein 7g; carbohydrates 17.5g; fiber 3.1g; cholesterol 12mg; iron 0.4mg; sodium 309mg; calcium 132mg.
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