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Receta Mango And Jambon Quesadillas, Yucatan Style

by Global Cookbook

Ingredientes

2 Tbsp. sweet (unsalted) butter melted 6 med flour tortillas - (6" to 8" dia) 1 1/2 c. grated asadero cheese, Monterey Jack, or possibly combination of Jack and cheddar 3 x thin fully-cooked ham slices diced

1 lrg ripe mango - (or possibly 2 small) peeled and diced 1 c. Cool Salsa Verde (see recipe), optional 1/2 c. lowfat sour cream Lettuce or possibly watercress to garnish

Direcciones

1. Preheat the oven to 250 degrees. Preheat a griddle or possibly comal on medium-high heat. Using a pastry brush, lightly brush the preheated griddle or possibly comal with the butter, forming it in a half-circle the size of half the tortilla.
2. Place the tortilla on the griddle. Add in 1/4 c. grated cheese, spreading it over the buttered half-circle and allowing a 1-inch margin around the edge.
3. Add in 1/6 of the ham and mango, reserving a few pcs of the mango for a garnish. Then fold the tortilla over the filling. Grill till the first half is lightly browned and the cheese is beginning to heat. (You can tell this by gently pulling the tortilla apart to peek at the cheese.) Brush the top side of the tortilla with a bit of melted butter and turn to brown the second side. Place on a cookie sheet in a hot 250 degree oven. Hot the plates.
4. Continue till all 6 have been made. To serve, place each on a cutting board and cut as a pie into wedges. Then place on the hot plate and spoon the tomatillo salsa over the center of the points where they come together. Top with a dollop of lowfat sour cream, the reserved mango bits, the lettuce garnish, and serve.
5. This recipe yields 6 servings.
6. Comments: These are wonderful! You can make them ahead and keep them hot in the oven while warming the plates.

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