A Quesadilla Recipe from Chef Enedina Andrews

This recipe was sent to me from Chef Enedina Andrews of The Clandestine Chef Experience out of Denver, Colorado. I interviewed Chef Andrews as part of my Novice2Pro Chef Interviews. This is one of her favorite recipes.

Blue Cheese & Pear Quesadillas with Mango Salsa

Quesadillas:

• 6 oz of soft blue cheese Maytag blue
• 12 Flour tortillas
• 1 ripe pear, cut in thin slices
• 12 whole dried apricots, diced
• 1/2 cup red onion, diced
• Canola oil
• 3 tablespoons honey

Mango Salsa:

• 1 ripe mango peeled, cut in small dice
• 1 small jalapeno, cut in small dice
• 1/4 cup red onion, cut in small dice
• Half of one lime zested & juiced
• 3 tablespoons fresh cilantro, finely chopped
• Salt & pepper

Directions:
1. Take one tortilla spread the softened blue cheese taking care not to spread to the edges place pears, diced apricots, and red onion on top of cheese, top with an other tortilla.

2. Over medium heat, in a nonstick skillet add a little canola oil to cover the bottom of pan. Place the quesadilla in the pan cook for 5 to 10 minutes or until golden, flip over cook other side.

3. Remove from pan drizzle with honey top with mango salsa and serve.

For Mango Salsa
Mix all ingredients in a small bowl season with salt and pepper to taste.