Cheesy Apricot Salsa Quesadillas
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  1. 2-3 tomatoes
  2. 1 fresh apricot, de-stoned
  3. 1/2 green bell pepper
  4. 1 shallot
  5. 1/4 tsp ground cinnamon
  6. 1/4 tsp smoked paprika
  7. juice and zest of 1/2 a lime
  8. 3 tbsp grated Parrano® cheese
  9. 2 small tortillas
  1. Peel, halve and finely slice the shallot.
  2. Roughly chop up the tomatoes, bell pepper and apricot together to make a salsa.
  3. Fry this in a small skillet with a little oil, along with the sliced shallot, cinnamon, paprika, lime zest and juice. Cook over a medium heat for about 5 minutes, until the shallot is slightly translucent. Set aside.
  4. Heat a dry skillet (medium heat) and place one tortilla into it. Sprinkle the Parrano® cheese and heat until the cheese melts and the underside of the tortilla is golden-brown. Quickly spoon the vegetable mixture over the cheesy tortilla, top with the second tortilla and carefully flip the whole thing over using a spatula. Cook until the underside of this second tortilla is golden brown.
  5. Remove from the skillet and cut into wedges.
Adapted from Spicy
Adapted from Spicy
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