Ingredients Jump to Instructions ↓

  1. 4 slices bacon, chopped

  2. 1/4 cup chopped onion

  3. 1 clove garlic, minced

  4. 8 oz. portobello or button mushrooms, sliced into bite-size pieces

  5. 1/4 tsp. crushed red pepper

  6. 1/4 tsp. Worcestershire sauce

  7. 2 Tbsp. snipped fresh cilantro

  8. 1 Tbsp. butter, cut into 4 pieces

  9. 4 oz. Manchego or Monterey Jack cheese, shredded (1 cup)

  10. 4 7- or 8-inch flour tortillas

  11. 1/2 cup dairy sour cream

  12. 1/3 cup chopped tomato

  13. 1/3 cup chopped green sweet pepper

  14. 2 Tbsp. sliced green onion

Instructions Jump to Ingredients ↑

  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.


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