Fresh Herb Recipe of the Month
Fruit Quesadillas: these can be used as appetizer, brunch feature or main entree. Easy, quick and delicious!
2 Mangos, 2 Pears, 2 Shallots, 1c. shredded cheese (I like Parmano or nutty flavored with these fruits), 2 T. butter or olive oil, 1 pkg flour tortillas (8 fajita size), 2 T. fresh Chives, snipped
Peel Mangos, Pears , Shallots and thinly slice.
In medium size skillet, melt butter or olive oil and saute fruit & shallots.
In 8-10 in. non-stick skillet, heat one tortilla on medium high. Pile on 1/4 fruit/shallot mixture, top w 1/4c. cheese, 2t. Chives, then another tortilla. Cook about 3 minutes or more until bottom tortilla begins to puff and turn golden brown. Flip, continue to cook for another 2 minutes. Turn out onto serving dish. Proceed with the remianing ingredients to make 3 more quesadillas. Cool for 5 minutes before cutting into wedges with kitchen scissors or knife or pizza cutter. Place atop a bed of fresh herbs, sprinkle wedges with black pepper and more cheese if desired. Serve with a small bowl of yogurt or sour cream topped with 1 t. chives for dipping. Makes 24 wedges.
RECIPE SOURCE: THE THYME SAVOR, Raleigh, NC thethymesavor.com
