 |
|
|
|
|
|
| |
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.
|
| |
|
|
|
|
|
|
|
|
|
|
|
|