Barbecued Duck And Wild Mushroom Quesadilla (gc)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Appetizer-e, Categories | 4 | Servings | |
INGREDIENTS
| 1/2 | c | Barbecued duck legs, meat |
| picked off the bone from | ||
| skinless duck legs | ||
| 1 | c | New mexico bbq sauce, recipe |
| follows | ||
| 1/2 | c | Chicken stock |
| 1/2 | c | Grilled shiitake mushrooms |
| caps grilled | ||
| 3 | Flour, 6-inch tortillas | |
| 1/4 | c | Grated monterey jack |
| 1/4 | c | Grated white cheddar |
| Salt and freshly ground | ||
| pepper | ||
| 1/2 | c | Spicy mango salsa |
INSTRUCTIONS
2 Put legs in a casserole and brush on sauce. Pour stock around legs. Cover and bake for 3 hours at 300 degrees, basting with BBQ sauce every 30 minutes. Let cool, and pick off duck meat. Prepare a wood or charcoal fire and let it burn down to embers. Place 2 tortillas on work surface. Spread half the cheeses, duck, and mushrooms on each and season to taste with salt and pepper. Stack the 2 layers, cover with the remaining tortilla, brush with 1 tablespoon oil, and sprinkle evenly with chile powder. May be prepared ahead up to this point and refrigerated. Grill for 3 minutes on each side, or until the tortillas are slightly crisp and the cheese has melted. Cut into quarters and serve hot, garnished with the salsa. Yield: 4 firstcourse servings All Recipes Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Busted for you by Gail Shermeyer <4paws@netrax> Recipe by: GRILLIN' & CHILLIN' SHOW #GR3637 Posted to MC-Recipe Digest V1 #690 by 4paws@netrax.net (Shermeyer-Gail) on Jul 26, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 110
Calories From Fat: 36
Total Fat: 4.1g
Cholesterol: 7.2mg
Sodium: 318.1mg
Potassium: 76.6mg
Carbohydrates: 13.5g
Fiber: <1g
Sugar: 1.6g
Protein: 4.4g