Manchego-Mushroom Quesadillas

By Pollin

Ingredients

• 4 * 4 slices bacon, chopped
• 1/4 * 1/4 cup chopped onion
• 1 * 1 clove garlic, minced
• 8 * 8 oz. portobello or button mushrooms, sliced into bite-size pieces
• 1/4 * 1/4 tsp. crushed red pepper
• 1/4 * 1/4 tsp. Worcestershire sauce
• 2 * 2 Tbsp. snipped fresh cilantro
• 1 * 1 Tbsp. butter, cut into 4 pieces
• 4 * 4 oz. Manchego or Monterey Jack cheese, shredded (1 cup)
• 4 * 4 7- or 8-inch flour tortillas
• 1/2 * 1/2 cup dairy sour cream
• 1/3 * 1/3 cup chopped tomato
• 1/3 * 1/3 cup chopped green sweet pepper
• 2 * 2 Tbsp. sliced green onion

Details

Servings 4
Preparation time 25mins
Cooking time 27mins
Adapted from bhg.com

Preparation

Step 1

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. Makes 4 appetizer servings.