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Apricot Salsa Quesadillas

Author Izy


  • 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.