PEPPER QUESADILLAS WITH MANGO SALSA

By jarren

Ingredients

• Mango Salsa:
• 6 oz. (170g) Monterey Jack cheese, grated
• 4 x 6 (4 x 15 cm) flour tortillas
• 1 red pepper, seeded, thinly sliced
• 1 yellow pepper, seeded, thinly sliced
• 1 jalapeño pepper, seeded and diced
• 1/2 red onion, thinly sliced
• 3 oz. (85 g) chèvre (goat cheese) or feta cheese
• 1 mango
• 1 jalapeño pepper
• 1/2 cup (125 ml) diced English cucumber
• 2 tbsp fresh lime juice
• 2 tbsp olive oil
• 1 tbsp chopped cilantro
• Sour cream

Details

Servings 4

Preparation

Step 1

Sprinkle 1/4 of the Monterrey Jack on half of each tortilla.

Place 5-6 strips of red and yellow pepper on top of cheese, sprinkling 1/4 of jalapeño pepper over top. Top with a few strips of onion.

Crumble 1/4 of chèvre over top of mixture on each tortilla. Fold each tortilla in half, pressing down lightly to seal. Set aside.

In medium non-stick frying pan over medium heat, cook one tortilla at a time for 1-2 minutes each side, until cheese has melted.

To make salsa, peel and dice mango. Seed and finely chop jalapeño. Peel, seed, and finely dice cucumber. Mix mango, jalapeño and cucumber with lime juice and oil. Add cilantro.

To serve, cut each tortilla into 4 pieces. Pass the sour cream and salsa.