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Meats & Seafood - Lamb Quesadillas



INGREDIENTS
  • 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

INSTRUCTIONS
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
Jackson
Midsouth Farmers Co-op
Number of Servings: 4
 
Print 3x5 recipe cards
 
 
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