Submitted by:  Richard Walton of Bay City, Texas

Ingredients

• Breast fillets of 6 teal
• 12-oz. carton of pico de gallo
• ½ bag baby spinach, stems removed
• 8 flour tortillas
• 2 c. grated Monterey Jack cheese
• ¼ stick butter or margarine
• 2 c. grated cheddar or American cheese

Directions

1. Cut breast fillets into ¼- to ½-inch strips, season lightly with salt, pepper, red pepper, garlic & onion powder.
2. Melt butter in skillet & saute duck until mid-rare.
3. Add ~10 oz. pico de gallo & continue saute.
4. When duck nears medium doneness, add spinach & lightly saute to wilting. Remove from heat & set aside.
5. Place 4 tortillas on cookie sheet & cover with Jack cheese. Using slotted spoon, drain duck & spoon over cheese, covering tortilla.
6. Liberally sprinkle cheddar or American cheese, then top with 2nd tortilla.
7. Bake 20 min. at 300, flattening periodically.
8. Remove from oven & cut each quesadilla into 4-6 triangles.
9. Serve with salsa, guacamole, sour cream & a nice Cabernet.