HealthNotes

Lamb Quesadillas

• From: American Lamb Board

Ingredients

• 1 Tbs olive oil

• 1 med red onion, cut into slivers

• 8 flour tortillas (6 to 7-inch), warmed

• 1 cup part-skim ricotta cheese

• 1 cup Monterey Jack cheese with jalapeños, shredded

• 1 cup cooked lamb leg or shoulder, finely chopped

• 4 large mushrooms, thinly sliced

• 2 green onions, thinly sliced

• 1 Tbs fresh mint or parsley, chopped

A sophisticated take on the traditional quesadilla that's a flavorful and filling meal in itself. Serve with guacamole or salsa.

Directions

• In skillet, heat oil over low heat. Add the onion and cook for 6 to 8 minutes, stirring occasionally; set aside.
• Place four tortillas on a work surface and sprinkle each with 2 tablespoons of ricotta and 2 tablespoons of Jack cheese, making sure the cheese covers the surface evenly.
• Evenly layer with cooked lamb, onions, mushrooms, green onions, mint or parsley; top with remaining cheese. Top each with another tortilla.
• Heat a large skilled sprayed with non-stick cooking spray over medium heat. Using a large spatula, place a quesadilla in the skillet and cook, pressing down once, until the cheese melts and the tortillas brown slightly; turn and lightly brown other side. Remove to a 250ºF oven to keep warm. Repeat with remaining quesadillas.
• Cut each quesadilla into quarters. Serve with your favorite guacamole or salsa.