PORTOBELLO QUESADILLAS WITH PICO DE GALLO

PICO DE GALLO: 1 1/2 Cups Tomato, chopped 1/3 Cup Red Onion, chopped 1/4 Cup Fresh Cilantro, chopped 2 Tablespoons Jalapeno Pepper, seeded & finely chopped 1 Tablespoon Fresh Lime Juice 1/4 Teaspoon Pepper 2 Garlic Cloves, minced

QUESADILLAS: 2 Ounces Pancetta or Bacon, chopped 8 Cups Portobello Mushrooms, sliced 1/4" thick 1 Cup Reduced Fat Cheddar Cheese, shredded 8 (8") Flour Tortillas Cooking Spray 3/4 Cup Fat Free Sour Cream

Pico De Gallo: Combine all the ingredients in a bowl and chill. Quesadillas: Cook Bacon or pancetta until crisp. Place in a bowl. Add the mushrooms to the pan and sauté 6 minutes. Add these to the bowl and toss well. Wipe the pan clean. Sprinkle 2 tablespoons cheese over 4 tortillas. Top each with 1/2-cup mushroom mixture and another 2 tablespoons of the cheese. Add the other tortilla on top. Spray the top of the tortillas with cooking spray. Heat pan coated with cooking spray over medium heat. Cook each tortilla 2 minutes on each side or until browned. Repeat until all are cooked. Cut each into 6 wedges. Serve with the Pico De Gallo and the sour cream.

SERVINGS 12; CALORIES 163; FAT 4.8 g; PROTEIN 7 g; CARBS 17.5 g; FIBER 3.1 g; CHOL 12 mg; IRON .4 mg; SODIUM 309 mg; CALC 132 mg SERVING SIZE= 2 Wedges

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Updated 03/27/02