Creamy Tropical Fruit Quesadillas |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
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A nice creamy dessert and refreshing fruit quesadilla, a (Hawaiian recipe) Ingredients:
1/4 cup chopped dried apricots |
1/4 cup seedless raisins |
1 teaspoon grated fresh orange peel |
6 tablespoons orange juice |
1 container (15 oz.) part-skim milk ricotta or low fat |
cottage cheese |
6 tablespoons honey |
1 teaspoon ground coriander or 1/2 teaspoon curry powder |
12 burrito-size flour tortillas |
2 cups chopped fresh dole tropical gold |
pineapple, well-drained |
1-1/2 cups chopped mango |
mint sprigs |
Directions:
1. Combine apricots, raisins, orange peel, and orange juice. Let stand until apricots and raisins are softened (about 10 minutes).
2. Combine apricot-raisin-juice mixture, ricotta cheese, honey, and coriander in blender or food processor container. Cover; blend until smooth.
3. Arrange 6 tortillas in a single layer on 2 or 3 lightly oiled large baking sheets. Spread tortillas evenly with cheese mixture, covering tortillas to within 1/2 inch of edges. Evenly cover cheese mixture with pineapple and mangos, then top each tortilla with one of the remaining tortillas. Press lightly.
4. Bake at 400ºF., 8 to 10 minutes or until tortillas are lightly browned, changing positions of baking sheets halfway through baking for even browning.
5. Slide quesadillas onto cutting board and cut each into 4-6 wedges. Arrange on a platter and garnish with mint sprigs, if desired.
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