Brunch Quesadillas With Fruit Salsa Recipe
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Ingredients
| 1 pint fresh strawberries, hulled and diced | ||
| 1 fresh ripe Anjou pear, cored and diced | ||
| Cilantro | 1 Tablespoon, chopped | |
| Honey | 1 Tablespoon | |
| Shredded mozzarella cheese | 1 Cup (16 tbs) | |
| 4 flour tortillas (8 inches in diameter) | ||
| 2 teaspoons light margarine, melted | ||
| Light sour cream | 2 Tablespoon | |
Directions
To make Fruit Salsa, combine strawberries, pear, cilantro and honey in medium bowl; set aside.
Sprinkle 2 tablespoons cheese on one half of each tortilla.
Top with 1/3 cup Fruit Salsa (drain and discard any liquid from fruit) and another 2 tablespoons cheese.
Fold tortillas in half.
Brush top of each folded tortilla with some of the melted margarine.
Grill folded tortillas, greased sides down, in dry preheated skillet until light golden brown and crisp, about 2 minutes.
Brush tops with remaining melted margarine; turn and brown other sides.
Remove to serving plate or platter.
Cut each tortilla in half.
Sprinkle 2 tablespoons cheese on one half of each tortilla.
Top with 1/3 cup Fruit Salsa (drain and discard any liquid from fruit) and another 2 tablespoons cheese.
Fold tortillas in half.
Brush top of each folded tortilla with some of the melted margarine.
Grill folded tortillas, greased sides down, in dry preheated skillet until light golden brown and crisp, about 2 minutes.
Brush tops with remaining melted margarine; turn and brown other sides.
Remove to serving plate or platter.
Cut each tortilla in half.
Chef
