Mexi-Cali Papaya Quesadillas
Ingredients:
6 8″ flour tortillas
1 1/2 cups diced, peeled papaya
1/4 cup chopped cilantro
1/2 cup cream cheese, softened
2 tablespoons diced red onion
2 tablespoons lime juice
1 cup crumbled goat cheese
1/4 cup roasted red peppers
1 teaspoon jalapenos, minced and seeded
Cooking spray
6 8″ flour tortillas
1 1/2 cups diced, peeled papaya
1/4 cup chopped cilantro
1/2 cup cream cheese, softened
2 tablespoons diced red onion
2 tablespoons lime juice
1 cup crumbled goat cheese
1/4 cup roasted red peppers
1 teaspoon jalapenos, minced and seeded
Cooking spray
Directions:
Combine the papaya, cilantro, onion, and lime juice in a bowl and stir well. Cover, chill and set aside. Combine the goat cheese, chopped bell peppers, cream cheese, and jalapenos in a bowl, and stir well. Spread about 2 tablespoons of the cheese mixture over each tortilla, and fold in half. Cook quesadilla in a large non-stick skillet with cooking spray over medium heat, approximately 3 minutes per side. Cut each quesadilla into thirds and serve with papaya mixture
.
Combine the papaya, cilantro, onion, and lime juice in a bowl and stir well. Cover, chill and set aside. Combine the goat cheese, chopped bell peppers, cream cheese, and jalapenos in a bowl, and stir well. Spread about 2 tablespoons of the cheese mixture over each tortilla, and fold in half. Cook quesadilla in a large non-stick skillet with cooking spray over medium heat, approximately 3 minutes per side. Cut each quesadilla into thirds and serve with papaya mixture
.
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