Tropical Fruit Quesadillas Recipes

LOBSTER QUESADILLA WITH TROPICAL FRUIT SALSA

Steps:

• In a large skillet, heat the oil over medium-high heat. Add 1 1/2 cups red peppers, the green peppers, onion, cumin, and cayenne pepper. Cook until the vegetables are tender, but still firm, about 7 to 8 minutes. Remove from the heat and cool.
• In a medium bowl, mix the lobster meat, cheese, jalapenos, salt, and cooled pepper mixture. Divide the mixture into 6 portions. Sandwich each portion between 2 tortillas, spreading the lobster mixture evenly.
• Heat a grill or large skillet over medium heat and film the bottom with some of the butter. Place as many quesadillas as will fit without touching, and cook each side until the tortillas are golden brown and the cheese has melted, about 5 minutes. Repeat with remaining butter and quesadillas.
• Cut quesadillas into wedges. Place the quesadillas on plates and garnish with remaining red pepper, the green onion, sour cream, and a pineapple top. Serve immediately with Tropical Fruit Salsa.
• In a medium bowl, combine all ingredients and mix well. Refrigerate for 45 minutes to 1 hour before serving.

LOBSTER QUESADILLA WITH TROPICAL FRUIT SALSA

Steps:

• In a large skillet, heat the oil over medium-high heat. Add 1 1/2 cups red peppers, the green peppers, onion, cumin, and cayenne pepper. Cook until the vegetables are tender, but still firm, about 7 to 8 minutes. Remove from the heat and cool.
• In a medium bowl, mix the lobster meat, cheese, jalapenos, salt, and cooled pepper mixture. Divide the mixture into 6 portions. Sandwich each portion between 2 tortillas, spreading the lobster mixture evenly.
• Heat a grill or large skillet over medium heat and film the bottom with some of the butter. Place as many quesadillas as will fit without touching, and cook each side until the tortillas are golden brown and the cheese has melted, about 5 minutes. Repeat with remaining butter and quesadillas.
• Cut quesadillas into wedges. Place the quesadillas on plates and garnish with remaining red pepper, the green onion, sour cream, and a pineapple top. Serve immediately with Tropical Fruit Salsa.
• 1 cup diced mango
• 1 cup diced papaya
• 1 cup diced pineapple
• 3 tablespoons chopped cilantro leaves
• 1/4 cup diced red onion
• 1/4 cup diced red pepper
• 1/4 cup honey
• 2 tablespoons lime juice
• In a medium bowl, combine all ingredients and mix well. Refrigerate for 45 minutes to 1 hour before serving.

BRIE AND WALNUT QUESADILLAS WITH TROPICAL FRUIT SALSA

Steps:

• FOR SALSA: Toss all ingredients in large bowl. Season with salt and pepper. (Can be made 3 hours ahead. Cover; Chill.) FOR QUESADILLAS: Butter tortillas on 1 side; place buttered side down on large rimmed baking sheet. Top half of each tortilla with cheese, cilantro sprigs, and nuts. Fold tortillas in half; press lightly. (Can be made 1 day ahead. Cover; chill.) Preheat oven to 300 degrees F. Working in batches, cook tortilla in heavy large skillet over medium heat until golden and cheese melts, about 1 minute per side. Transfer to baking sheet. Keep warm in oven. Cut into 3 wedges. Serve with salsa.

TROPICAL FRUIT QUESADILLAS

Steps:

• Cut and mix fruit and set aside.
• Pan-fry one side of each tortilla (over medium heat in butter).
• Add 1/2 cup of fruit to half a tortilla, drizzle with caramel and top with brie slices.
• Fold closed, cook each side until brown.
• Serve with caramel sauce over top.

BBQ CHICKEN QUESADILLA

Steps:

• Lay out 2 of the flour tortillas on a flat surface. Top with 1/4 cup of the Cheddar, and the queso blanco spreading evenly over the tortillas. Divide the chicken among the tortillas and sprinkle with the desired amount of red onion. Top with barbecue sauce and remaining 1/4 cup of Cheddar. Top with remaining tortillas and press to seal.
• Heat a large saute pan over high heat. Add enough oil to coat the bottom of the pan and lower the heat to medium. Cook until golden brown on both sides, about 3 minutes per side. Repeat with the other quesadilla.
• Let cool for 5 minutes. Slice into 8 or 10 pieces. Garnish with Tropical Fruit Salsa and cilantro sprigs.
• Combine all ingredients and mix well. Let sit for 30 minutes before serving.

CHEESE AND HOMINY QUESADILLAS WITH TROPICAL SALSA

Steps:

• Stir first 5 ingredients in medium bowl to blend. Season salsa with salt and pepper.
• Cook tortillas over gas flame until blackened in spots, about 30 seconds per side. Transfer to work surface. Sprinkle 4 tortillas with both cheeses and hominy, dividing equally; top with remaining 4 tortillas. Heat 1 1/2 tablespoons oil in each of 2 heavy large skillets over medium heat. Place 2 quesadillas in each skillet. Cook until bottoms are crisp and brown, pressing occasionally with spatula, about 2 minutes. Turn quesadillas over. Cook until bottoms are brown and cheeses melt, adding more oil as needed, about 2 minutes longer. Cut quesadillas into quarters. Arrange 4 quarters on each of 4 plates. Serve with salsa.

BRIE AND WALNUT QUESADILLAS WITH TROPICAL FRUIT SALSA

Steps:

• SALSA.
• Toss all ingredients in large bowl.
• Season with salt and pepper.
• Cover, chill.
• QUESADILLAS.
• Butter tortillas on one side; place buttered side down on large rimmed baking sheet.
• Top half of each tortilla with cheese, cilantro and nuts.
• Fold tortillas in half; press lightly.
• Can be made one day ahead, cover, chill.
• Preheat oven to 300°.
• Working in batches, cook tortillas in heavy large skillet over medium heat until golden and cheese melts, about 1 minute per side.
• Transfer to baking sheet. Keep warm in oven. Cut each into 3 wedges. Serve with salsa.
• CANDIED MAPLE WALNUTS.
• Preheat oven to 300°F.
• Line rimmed baking sheet with foil.
• Combine walnuts and syrup in medium bowl; toss to coat.
• Spread nuts on sheet and bake until browned and dry, stirring often, about 22 minutes.
• Cool. Remove from foil. Coarsely chop nuts. Can be made 3 days ahead.

GRILLED FRESH FRUIT QUESADILLAS

Steps:

• Lightly spray an electric grill with olive oil or a nonstick spray (i.e. Pam).
• Preheat grill to medium-low.
• Combine cream cheese, brown sugar and vanilla in small bowl and mix until smooth.
• Spread mixture on 2 tortillas.
• Divide apple or mashed banana between remaining 2 tortillas.
• Sprinkle with cinnamon.
• Cover with first 2 tortillas.
• Place, fruit side down, on grill.
• Cook for 1 1/2 to 2 minutes.
• Turn over carefully.
• Cook for another 1 1/2 to 2 minutes until crispy and browned.
• Let tortillas stand for a minute.
• Cut each tortilla into 4 wedges (you'll have 8 pieces).
• Enjoy.