Pear mango quesadilla
Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec
1 8-ounce package soft goat cheese
1⁄4 cup mango chutney
1 tablespoon chopped fresh dill
4 6-inch flour tortillas
2 Anjou pears, cored and thinly sliced
1⁄2 cup chopped green onions
2 tablespoons canola oil
In small bowl, combine goat cheese, mango chutney and dill; set aside.
Arrange tortillas on counter and spread cheese mixture evenly over half of each tortilla; place pears on top of cheese. Sprinkle with green onions. Fold each tortilla in half and gently press to seal. Heat 1 tablespoon oil in large, non-stick skillet over medium-high heat. Add 2 tortillas and fry for 1 minute, or until lightly browned. Turn over and cook for 1 minute, or until filling is warm. Repeat with remaining oil and tortillas. Cut each quesadilla into 4 wedges. Serves 6 to 8.
