Portabello-Pancetta Quesadillas

Serves : 4
 

Ingredients:

  • 3 ounces chopped pancetta (or bacon)
  • 1 pound sliced portabello mushrooms
  • 1 cup grated cheddar cheese
  • 4 tortillas
  • {Pico de Gallo}

Instructions:

Cook pancetta in a large nonstick skillet over medium-high heat until crisp. Using a slotted spoon, remove pancetta from the pan and place in a medium-sized bowl. Add the mushrooms to the drippings in the pan and saute for 6 minutes or until the mushrooms are tender and their liquid has been released. Again, using a slotted spoon, remove the mushrooms from the pan and add to the bowl with the pancetta. Toss well. Wipe the pan clean.

Place one-quarter of the mushroom mixture onto half of each of the 4 tortillas. Sprinkle 2 generous tablespoons of cheese on top of the mushroom mixture, and fold the empty half of the tortilla on top.

Heat the non-stick pan over medium-high heat. Place a quesadilla in the pan and cook 2 minutes on each side or until tortilla is lightly browned. (When turning the quesadilla over, turn it with the fold towards the pan so that the filling doesn't drop out.) Set cooked quesadilla aside and keep warm. Repeat proceedure with remaining quesadillas. Serve with pico de gallo.