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Ingredientes
- 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 x Flour (6-inch) tortillas
- 1/4 c. Grated monterey jack
- 1/4 c. Grated white cheddar Salt and freshly grnd pepper
- 1/2 c. Spicy mango salsa
Direcciones
- Put legs in a casserole and brush on sauce. Pour stock around legs. Cover and bake for 3 hrs at 300 degrees, basting with BBQ sauce every 30 min. Let cold, and pick off duck meat.
- Prepare a wood or possibly 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 Tbsp. oil, and sprinkle proportionately with chile pwdr. May be prepared ahead up to this point and refrigerated. Grill for 3 min on each side, or possibly till the tortillas are slightly crisp and the cheese has melted.
- Cut into quarters and serve warm, garnished with the salsa.
- Yield: 4 firstcourse servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 48g | |
| Recipe makes 4 servings | |
| Calories 38 | |
| Calories from Fat 23 | 61% |
| Total Fat 2.57g | 3% |
| Saturated Fat 1.59g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 92mg | 4% |
| Potassium 67mg | 2% |
| Total Carbs 1.03g | 0% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.07g | 0% |
| Protein 2.7g | 4% |
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