Fruit and Cheese Quesadillas

posted by Sue Freeman 06-15-98 2:35 PM 

Fruit & Cheese Quesadillas 


1/2 cup chopped dried apricots 
1 teaspoon grated orange peel 
6 tablespoons orange juice 
About 2 cups part-skim ricotta cheese 
About 6 tablespoons honey, or to taste 
1 teaspoon ground coriander 
12 flour tortillas (7- to 9-inch diameter) 
3 cups chopped fresh or canned pineapple, drained well 
Mint sprigs (optional) 

Preheat oven to 450.

In a bowl, combine apricots, orange peel, and orange juice; let 
stand until apricots are softened (about 10 minutes). 

In a food processor or blender, combine apricot-juice mixture, 
ricotta cheese, honey, and coriander; whirl until smoothly pureed. 
(At this point, you may cover and refrigerate for up to 2 days.) 

Arrange 6 tortillas in a single layer on 2 or 3 lightly oiled large 
baking sheets. 

Spread tortillas evenly with cheese mixture, covering tortillas to within 
1/2 inch of edges. 

Evenly cover cheese  mixture with pineapple, then top each tortilla with 
one of the remaining tortillas; press lightly. 

Bake until tortillas are lightly browned (7 to 9 minutes), switching 
positions of baking sheets halfway through baking. 

Slide quesadillas onto a board; cut each into 4 to 6 wedges. 

Arrange on a platter and garnish with mint sprigs, if desired. 

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