Portobello Quesadillas With Pico De Gallo

• 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.

tomato, red onion, fresh cilantro, pepper, lime juice, kosher salt, freshly ground black pepper, garlic, pancetta, portabella, cheddar cheese, flour tortillas, cooking spray, sour cream

Taken from www.myrecipes.com/recipe/portobello-quesadillas-with-pico-de-gallo (may not work)