Portobello Quesadillas With Pico De Gallo Recipe

Name: Portobello Quesadillas With Pico De Gallo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pico de Gallo:; 1 1/2 cups chopped plum tomato; 1/3 cup chopped red onion; 1/4 cup chopped fresh cilantro; 2 tablespoons finely chopped seeded jalapeno pepper; 1 tablespoon fresh lime juice; 1/4 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 2 garlic cloves, minced; Quesadillas:; 2 ounces chopped pancetta or bacon; 8 cups (1/4-inch-thick) sliced portabella mushroom(about 1 pound); 1 cup (4 ounces) reduced-fat shredded cheddar cheese; 8 (8-inch) fat-free flour tortillas; Cooking spray; 3/4 cup fat-free sour cream

Servings: persons

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

1
To prepare pico de gallo, combine first 8 ingredients in a medium bowl.
2
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; saute 6 minutes or until tender. Add mushrooms to pancetta in bowl; toss well.
3
Wipe pan clean with paper towels. Sprinkle 2 tablespoons cheese over each of 4 tortillas; top each with 1/2 cup mushroom mixture, 2 tablespoons cheese, and 1 tortilla. Lightly coat top tortillas with cooking spray. Heat pan coated with cooking spray over medium-high heat. Place 1 quesadilla in pan; cook 2 minutes on each side or until tortillas are lightly browned. Set aside and keep warm. Repeat procedure with remaining quesadillas. Cut each quesadilla into 6 wedges. Serve with pico de gallo and sour cream.

1216

kcal

Calories

Fat

192

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Pico de Gallo:, 1 1/2 cups chopped plum tomato, 1/3 cup chopped red onion, 1/4 cup chopped fresh cilantro, and more.

Yes, Portobello Quesadillas With Pico De Gallo falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Portobello Quesadillas With Pico De Gallo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions