Skip Navigation Links
  Skip Navigation Links  

Meats & Seafood - Lamb Quesadillas

  • 1 cup shredded, cooked lamb
  • 1 tablespoon olive oil
  • 1 medium-sized red onion, peeled and slivered
  • 8 (7 1/2-inch) flour tortillas
  • 4 ounces nonfat ricotta cheese or white goat cheese
  • 4 ounces Monterey Jack cheese with jalapenos, grated
  • 4 large mushrooms, thinly sliced
  • 2 scallions, thinly sliced
  • 1 tablespoon finely chopped fresh mint or parsley

Add oil to a nonstick skillet over low heat. Add onion; cook 10 minutes, stirring until wilted. Set aside.
Sprinkle four tortillas with 1 tablespoon each ricotta and Monterey Jack cheese, covering tortillas evenly. Layer lamb, onions, mushrooms, scallions, mint, and remaining cheese on tortillas. Top with remaining tortillas and press down.
Heat a large, dry skillet over medium heat until very hot. Using a spatula, place a quesadilla in the skillet and cook, pressing down once, until cheese melts and tortillas brown slightly. Turn and lightly brown other side. Remove to a 250° oven. Repeat with remaining quesadillas. Cut each into quarters and serve with your favorite guacamole or salsa.
Yield: Four servings.
Submitted By: Barbara Newsom
Midsouth Farmers Co-op
Number of Servings: 4
Print 3x5 recipe cards
Keeping Up
Market watch
National ag news
Catalogs & brochures
Get in touch
Education & more
Programs & projects
What's New?
This document copyright © 2022 by Tennessee Farmers Cooperative. All rights reserved. Legal Notice