Cheese and Hominy Quesadillas with Tropical Salsa

Name: Cheese and Hominy Quesadillas with Tropical Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 8 6-inchs 5- to 6-inch-diameter corn tortillas; 85 grams 3/4 cup crumbled feta cheese (about; 59 milliliters chopped fresh cilantro; 237 milliliters drained golden hominy (from 15-ounce can); 1 jalapeño chili, seeded, chopped; 237 milliliters diced peeled pitted mango; 237 milliliters finely chopped peeled cored pineapple; 118 milliliters chopped red onion; 3 Tbsps (or more) vegetable oil

The recipe Cheese and Hominy Quesadillas with Tropical Salsan is ready in roughly 45 minutes and is definitely an amazing gluten free and vegetarian option for lovers of Mexican food. This hor d'oeuvre has 337 calories, 7g of protein, and 17g of fat per serving. This recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up mango, vegetable oil, golden hominy, and a few other things to make it today.

Instructions

Stir first 5 ingredients in medium bowl to blend. Season salsa with salt and pepper.

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Salt And Pepper

Salsa

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Bowl

Cook tortillas over gas flame until blackened in spots, about 30 seconds per side.

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Tortilla

Transfer to work surface.

Sprinkle 4 tortillas with both cheeses and hominy, dividing equally; top with remaining 4 tortillas.

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Tortilla

Hominy

Heat 1 1/2 tablespoons oil in each of 2 heavy large skillets over medium heat.

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Cooking Oil

Place 2 quesadillas in each skillet. Cook until bottoms are crisp and brown, pressing occasionally with spatula, about 2 minutes. Turn quesadillas over. Cook until bottoms are brown and cheeses melt, adding more oil as needed, about 2 minutes longer.

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Cooking Oil

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Frying Pan

Spatula

Cut quesadillas into quarters. Arrange 4 quarters on each of 4 plates.

Serve with salsa.

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Salsa

Equipment

Bowl

Frying Pan

Spatula

Ingredients

Servings:

86-inchs

5- to 6-inch-diameter corn tortillas 85grams

3/4 cup crumbled feta cheese (about 59milliliters

chopped fresh cilantro 237milliliters

drained golden hominy (from 15-ounce can)1

jalapeño chili, seeded, chopped 237milliliters

diced peeled pitted mango 237milliliters

finely chopped peeled cored pineapple 118milliliters

chopped red onion 3Tbsps

(or more) vegetable oil

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Archery Summit Willamette Valley Pinot Noir with a 4.9 out of 5 star rating seems like a good match. It costs about 40 dollars per bottle.