Barbecued Duck and Wild Mushroom Quesadilla (Gc)

4 Servings

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Barbecued Duck and Wild Mushroom Quesadilla (Gc) Ingredients

1/2 c Barbecued duck legs; meat	1/4 c Grated monterey jack
1 c New mexico bbq sauce; recipe	1/4 c Grated white cheddar
1/2 c Chicken stock	Salt and freshly ground
1/2 c Grilled shiitake mushrooms	1/2 c Spicy mango salsa
3 Flour (6-inch) tortillas

Instructions for Barbecued Duck and Wild Mushroom Quesadilla (Gc)

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

Main Ingredient: ChickenCuisine: Uncategorized

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