We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Have you thanked God today?

Barbecued Duck and Wild Mushroom Quesadilla (Gc)

0
(0)
CATEGORY CUISINE TAG YIELD
Meats Categories, Appetizer-e 4 Servings

INGREDIENTS

1/2 c Barbecued duck legs; meat picked off the bone from 2 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

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

A Message from our Provider:

“When God ordains, He sustains.”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?