Recipe courtesy of Andrew Cayabyab
and
Kathleen Rodriguez
Recipe courtesy of Andrew Cayabyab
and
Kathleen Rodriguez
Show:
Food Truck Face Off
Episode:
South Pasadena Truck Off
The Lux Quesadilla
Getting reviews...
- Level: Easy
- Total: 45 min
- Active: 45 min
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 1228
- Total Fat
- 89 g
- Saturated Fat
- 46 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 5 g
- Sugar
- 9 g
- Protein
- 62 g
- Cholesterol
- 269 mg
- Sodium
- 1486 mg
- Level: Easy
- Total: 45 min
- Active: 45 min
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 1228
- Total Fat
- 89 g
- Saturated Fat
- 46 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 5 g
- Sugar
- 9 g
- Protein
- 62 g
- Cholesterol
- 269 mg
- Sodium
- 1486 mg
Ingredients
Directions
- Set a frying pan over medium-high heat. Sprinkle the chicken with salt and pepper and cook until cooked through, about 6 minutes. Set aside.
- In the same pan, saute the asparagus in 1 tablespoon of the butter over medium heat for about 4 minutes. Set aside.
- In another pan, saute the shallots in the remaining 1 tablespoon butter for 1 minute, then add the garlic and saute for another minute. Add the mushrooms and saute anther three minutes. Add the wine and cook until the mixture is reduced to a paste-like consistency, about five minutes. Season with salt and pepper.
- Sprinkle half of the cheese over half of the tortilla. Spread the mushroom mixture evenly over cheese. Top with the asparagus, chicken and bacon and sprinkle with the remaining cheese. Fold up the tortilla and heat it in a pan until cheese has melted and the tortilla is golden. Serve.
