Portobello Quesadillas with Pico de Gallo

Portobello Quesadillas with Pico de Gallo
Photo by Becky Luigart-Stayner


  • ¼ teaspoon freshly ground black pepper
  • ¾ cup fat-free sour cream
  • 1 ½ cups chopped plum tomato
  • Cooking spray
  • ¼ teaspoon kosher salt
  • ¼ cup chopped fresh cilantro
  • 2 tablespoons finely chopped seeded jalapeño pepper
  • + 9 more ingredients
    • Quesadillas:
    • 1 tablespoon fresh lime juice
    • Pico de Gallo:
    • 8 (8-inch) fat-free flour tortillas
    • 1 cup (4 ounces) reduced-fat shredded cheddar cheese
    • 2 garlic cloves, minced
    • 2 ounces chopped pancetta or bacon
    • 1/3 cup chopped red onion
    • 8 cups (1/4-inch-thick) sliced portabella mushroom(about 1 pound)

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

View full recipe at My Recipes


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