1 tablespoon olive oil
1 medium red onion, cut into thin slivers
8 flour (7-1/2-inch) tortillas
1 cup part-skim ricotta cheese or white goat cheese
1 cup grated Monterey Jack cheese with jalapenos
1 cup finely chopped cooked American Lamb leg or shoulder
4 large mushrooms, thinly sliced
2 green onions, thinly sliced
1 tablespoon finely chopped fresh mint or flat leaf parsley
In skillet, heat oil over low heat. Add the onion and cook for 6 to 8 minutes, stirring occasionally. Set aside.
Place 4 tortillas on a work surface and sprinkle each with 2 tablespoons each of ricotta and jack cheese, making sure the cheese covers the surface evenly.
Evenly layer lamb, onions, mushrooms, green onions, mint or parsley, and top with remaining cheeses. Top with remaining tortillas.
Heat a large skilled sprayed with nonstick 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.
To serve: Cut each quesadilla into quarters. Serve with your favorite guacamole or salsa.
PREP TIME: 30 Minutes
COOK TIME: 20 Minutes