The secret to Grape and Cheese Quesadillas is a spicy-sweet grape salsa tucked between flour tortillas. Although salsa is usually made with tomatoes, sweet juicy grapes make a unique variation. The quesadillas brown quickly in a skillet on the stovetop.
If you've never made fresh salsa, don't worry. Place salsa ingredients in a food processor. Three quick pulses and it's done. If you don't have a food processor, a sharp knife makes easy work of the chore, too. For spicier flavor, serve with hot salsa or sliced pickled jalapeno peppers.Grape and Cheese Quesadillas
2 cups seedless grapes, chopped
1/2 cup seeded and chopped Anaheim chilies or canned diced green chilies
3 tablespoons chopped onion
3 tablespoons chopped cilantro
1 teaspoon minced garlic
1/2 teaspoon dried oregano, crushed
1/2 teaspoon salt
1 cup shredded Cheddar or Monterey jack cheese
8 flour tortillas
1 tablespoon vegetable oil
For the salsa: Combine grapes, chilies, onion, cilantro, garlic, oregano and salt; mix well. Drain excess liquid by placing mixture in sieve.
For quesadillas: Sprinkle 2 tablespoons cheese over half of tortilla and spread 1/4 cup salsa mixture over cheese. Fold tortillas over and brush both sides with oil. Heat in nonstick skillet about 2 minutes or until browned. Turn tortilla over and brown second side about 2 minutes. Cut each quesadilla in half. Makes 16 appetizer servings.
Nutrition facts per serving: 105 cal., 3.3 g protein, 4.6 g fat (36 percent calories from fat), 14 g carbo., 7 mg chol., 0.8 g fiber, 178 mg sodium.
Recipe from: California Table Grape Commission