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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I found this recipe in a Better Homes and Gardens magazine; haven't tried it yet but it looks like it would be especially good to serve in the summer. The recipe lists some ingredients that I've never used together before, but I can see them working well together. There are also a lot of colorful ingredients in the recipe and I can imagine it would make a nice presentation as well. Ingredients:
4 flour tortillas (8-inch) |
1 tablespoon vegetable oil |
6 ounces gouda cheese, or smoked gouda cheese, thinly sliced or shredded |
8 ounces cooked turkey or 8 ounces chicken, chopped |
1/2 cup bottled roasted red pepper, drained and sliced |
1 cup mango salsa, divided (or mango-peach salsa) |
1/4 cup snipped fresh cilantro |
Directions:
1. Heat oven to 250 degrees F. Brush one side of each tortilla with some of the oil. Place tortillas, oil side down, on extra-large baking sheet. Top half of each tortilla with cheese, turkey, red peppers, half the salsa, and the cilantro. Fold tortillas in half; press gently.
2. In 12-inch skillet cook quesadillas, two at a time, over medium heat for 6 minutes until lightly browned and crisp, turning once. Place cooked quesadillas on baking sheet; keep warm in oven while cooking remaining tortillas.
3. To serve, cut in wedges. Pass remaining half of salsa.
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