posted by Sue Freeman 06-15-98 2:35 PM Fruit & Cheese Quesadillas Ingredients: 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.
Go to Mimi's Archive Page
Return to Mimi's Recipe Request Line