1 tablespoon butter 3/4 cup chopped red onion 1 cup chopped red pepper 2 1/2 cups (10-ounces) shredded Monterey Jack cheese 1 large mango, peeled, thinly sliced and cut into 1-inch pieces 6 (8-inch) flour tortillas
Preheat oven to 250°F (120°C).
In large skillet, melt butter over mediumheat and saut onion and red pepper until almost softened,2 minutes.
Lay out 3 tortillas. Sprinkle tortillaswith onion and pepper, half the cheese and arrange sliced mangoon top. Cover with remaining cheese and top with remaining tortillas.
Cook tortillas over medium heat, one ata time, turning carefully, browning both sides until cheese ismelted. Keep quesadillas in warm oven on a foil-lined bakingsheet until ready to serve.
Cut into wedges and serve immediately.
Makes 24 appetizers.
Recipe provided courtesy of the AmericanDairy Association.
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