– Instead of using an apricot, try out other fruits like 1/2 a peach, 1/4 cup diced strawberries or 1/4 cup diced pineapple, orrrr you can leave the fruit out.
– I served my quesadilla with sour cream and some chopped cilantro + basil + some lime zest
– You can totally add cayenne, tabasco, sriracha or chili pepper to the cooked salsa
– Okay, I’ve made the name plural ‘Quesadillas’ but this makes one quesadilla, but it’s pretty simple to just double the recipe and make multiples if you want.
Apricot Salsa QuesadillasPrint
- 2-3 to matoes , (depending on size)
- 1 fresh apricot , , de-stoned (see notes)
- 1/2 green bell pepper
- 1 shallot
- 1/4 tsp ground cinnamon
- 1/4 tsp smoked paprika
- juice and zest of 1/2 a lime
- 3 tbsp grated Red Leicester or Cheddar Cheese , (or some other cheese)
- 2 small tortillas
- Peel, halve and finely slice the shallot.
- Roughly chop up the tomatoes, bell pepper and apricot together to make a salsa.
- Fry this in a small skillet with a little oil, along with the sliced shallot, cinnamon, paprika, lime zest and juice. Cook over a medium heat for about 5 minutes, until the shallot is slightly translucent.
- If you're going to use this skillet to heat the tortilla, then remove the vegetable mixture to a plate and set aside, then clean and dry the skillet. Or, if you're just going to use a different skillet, just set the veg mixture aside.
- Either way, heat a clean, dry skillet and place one tortilla into it. Sprinkle the cheese over the surface of the tortilla and heat on medium-low until the cheese melts and the underside of the tortilla is golden-brown. Quickly spoon the vegetable mixture over the cheesy tortilla, top with the second tortilla and carefully flip the whole thing over using a spatula. Cook until the underside of this second tortilla is golden brown.
- Remove from the skillet and cut into wedges.