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Barbecued Duck And Wild Mushroom Quesadilla (Gc)

Barbecued Duck And Wild Mushroom Quesadilla (Gc) comes together with New Mexico Bbq Sauce, Chicken Stock, Grilled Shiitake Mushrooms Caps, Flour Tortillas, and Monterey Jack. Serves 4. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 cup
• 1/2 cup
• 1/2 cup
• 3
• 1/4 cup
• 1/4 cup
• 1/2 cup

Method (preview)

1. 1

   Put legs in a casserole and brush on sauce.

2. 2

   Pour stock around legs.

3. 3

   Cover and bake for 3 hours at 300 degrees, basting with BBQ sauce every 30 minutes.

4. 4

   Let cool, and pick off duck meat.

5. 5

   Place 2 tortillas on work surface.

6. 6

   Spread half the cheeses, duck, and mushrooms on each and season to taste with salt and pepper.

7. 7

   Stack the 2 layers, cover with the remaining tortilla, brush with 1 tablespoon oil, and sprinkle evenly with chile powder.

8. 8

   May be prepared ahead up to this point and refrigerated.

9. 9

   Grill for 3 minutes on each side, or until the tortillas are slightly crisp and the cheese has melted.

10. 10

    Cut into quarters and serve hot, garnished with the salsa.

11. 11

    Busted for you by Gail Shermeyer <4paws@netrax>