Portobello Quesadillas with Pico de Gallo

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 8 8-inch flour tortilla fat-free ()
• 0.3 cup cilantro leaves fresh chopped
• 2  garlic clove minced
• 2 tablespoons jalapeno seeded finely chopped
• 0.3 teaspoon kosher salt 
• 1 tablespoon juice of lime fresh
• 4 ounces cheddar cheese shredded reduced-fat
• 2 ounces pancetta chopped
• 1.5 cups plum tomatoes chopped
• 1 pound portabello mushrooms sliced ()
• 0.3 cup onion red chopped
• 0.8 cup cream fat-free sour

Equipment

• bowl
• frying pan
• paper towels
• slotted spoon

Directions

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.
3. Remove pancetta from pan with a slotted spoon; place in a medium bowl.
4. Add mushrooms to drippings in pan; saut 6 minutes or until tender.
5. Add mushrooms to pancetta in bowl; toss well.
6. Wipe pan clean with paper towels.
7. 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.
8. Heat pan coated with cooking spray over medium-high heat.
9. 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.
10. Cut each quesadilla into 6 wedges.
11. Serve with pico de gallo and sour cream.