Easy appetizer? Light dinner? No matter how you slice it, pears and cheese make an unlikely but irresistible duo in these Monterey Jack Quesadillas with Pear Salsa
The pear salsa totally makes this dish. It’s not the mouth-on-fire type of hot salsa that my husband loves to dip with his chips. No, we’re talking sweet, juicy pears that are well-matched to the amount of heat and spice in the jalapeño and black pepper. More like a sweet heat that’s very food-friendly. And the addition of mint is killer. Unexpected, yes, but it gives the salsa a bright, fresh flavor. When paired with the smooth, creamy melted Monterey Jack (sprinkled with a few savory green onions), you have a match made in heaven.
Monterey Jack Quesadillas with Pear Salsa
- 3 cups chopped, peeled pears (ripe but still firm)
- 1/4 cup chopped red onion
- 2 tablespoons chopped fresh mint
- 1 tablespoon grated lime rind
- 1 tablespoon fresh lime juice
- 1/2 teaspoon sugar
- 1/4 - 1/2 teaspoon freshly ground black pepper
- 1 jalapeno pepper, seeded and minced
- 8 medium-sized tortillas
- 2-3 cups shredded monterey jack cheese (depending on how much you like cheese)
- 1/2 cup chopped green onions
- Cooking spray or olive oil
- Combine pears through jalapeno pepper in a small bowl. Chill for at least 20 minutes and up to a few hours.
- Heat skillet over medium high heat. Lightly oil or spray skillet. Add one tortilla, 1/4 of cheese, 1/4 of green onions and top with another tortilla. Gently press down on tortillas until the cheese starts to melt. Cook until lightly browned and flip over to brown other side. Remove from skillet and repeat with remaining tortillas, cheese and green onions.
- Cut tortillas into eighths and serve with pear salsa.