Apricot and Vegetable Quesadillas
Serving Size / Yield
- 2 lg. tomatoes
- 1 fresh apricot, pit removed
- 1/2 green bell pepper
- 1 shallot
- 1 drizzle olive oil
- 1/4 tsp. ground cinnamon
- 1/4 tsp. smoked paprika
- ½ lime, juice and zest
- 3 Tbs. cheddar cheese, grated
- 2 sm. tortillas
Start by finely slicing the shallot. Chop tomatoes, bell peppers and apricots into small pieces. Combine to make a salsa.
Place salsa in a small skillet over medium heat with olive oil to cook. Add in cinnamon, paprika and lime juice and zest. Cook about 5 minutes, until shallot is translucent. Remove from heat; set aside.
In a dry skillet over medium heat, place 1 tortilla. Sprinkle cheese on top and heat until cheese is melted. Spoon the salsa mixture over the cheese and top with second tortilla. Turn the quesadilla over and continue cooking until second tortilla is golden brown.
Remove from skillet. Cut into wedges and serve.