| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Vegetables |
Mexican |
|
12 |
Servings |
INGREDIENTS
| 2 |
c |
Sliced wild boar sausage; sauteed |
| 2 |
tb |
Chopped cilantro |
| 1 |
tb |
Jalapeno; stemmed, seeded, and chopped fine |
| 1 |
|
Ripe mango or papaya; peeled, seeded, & cut in small dice |
| 1 |
|
Poblano chili; roasted, stemmed, peeled, & cut in thin strips |
| 1 |
|
Lime; Juice of |
| 3 |
c |
Grated jack cheese |
| 12 |
|
Flour tortillas |
| 3 |
tb |
Vegetable oil |
| 2 |
c |
Cored and chopped fresh plum tomatoes |
| 1 |
c |
Minced red onion |
| 3/4 |
c |
Chopped fresh cilantro |
| 2 |
ts |
Minced jalapeno chili |
| 2 |
tb |
Fresh lime juice |
|
|
Salt; to taste |
|
|
Ground black pepper; to taste |
INSTRUCTIONS
TOMATO SALSA
For salsa: Combine tomatoes, onion, cilantro, and jalapeno. Add lime juice
and mix thoroughly. Season with salt and pepper. Set aside until ready to
use.
For quesadillas: In a medium bowl combine the first seven ingredients and
toss to combine. Place six flour tortillas on a clean cutting board. Divide
turkey mixture onto each flour tortilla. Top with the remaining flour
tortillas. Bring a large saute pan or griddle to medium heat and brush with
a small amount of vegetable oil. Place one flour tortilla sandwich into pan
or griddle and cook until golden brown or about 4 minutes. With a spatula
pick up flour tortilla sandwich over to finish cooking to a golden brown or
until cheese is melted. Remove from pan or griddle and place on cutting
board. Cut into six wedges. Serve warm with tomato salsa. Repeat cooking
process with each tortilla.
YIELDS 12 APPETIZER SERVINGS
HOME ENTERTAINING WITH DEAN FEARING SHOW #HE1A05 MEXICAN COCKTAIL BUFFET
Menu: Mansion Nachos w. Guacamole Wild Boar Quesadillas w. Tomato Salsa
Beef Chili Grilled Chicken Breast with Drunken Black Beans, Smoked Tomato
Ranchero, and Tart Tomatillo Relish Mexican Flan Traditional Margarita
Mango Margarita Watermelon Margarita
Recipe by: Dean Fearing
Posted to MC-Recipe Digest V1 #817 by Holly Butman
<butma001@acpub.duke.edu> on Sep 28, 1997
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