We made these quesadillas for dinner last night and they were meltily delicious! The combination of flavors and textures was pretty darn perfect - rich melted cheese, crispy tortilla, savory sauteed summer squash and red onions, crunchy jicama, sweet, juicy mango, a little bite of red onion, and the tang of lime juice. Qué sabor!
Likewise with the salsa. There were ripe mangoes and tons of jicama so that is what I went with but a peach or nectarine and tomato salsa would be delicious. Although there is some chopping and grating time involved, as tasty meals go, it's not too much work.
Mango Jicama Lime Salsa
* 2 ripe mangoes, peeled and chopped
* 1/2 small red onion, finely chopped
* 1/2 small jicama, finely diced
* 1/4 cup fresh cilantro, washed, dried and chopped
* Juice of two ripe limes
* Sea salt
Combine the first four ingredients, then add the lime juice, stir thoroughly, and add sea salt to taste!
Quesadillas With Sauteed Squash & Onions
* 1 1/2 cups cheese (cheddar, monterey jack, or pepperjack), shredded
* 2-3 small zucchini or summer squash, sliced thinly lengthwise
* 2 medium red onions, sliced
* Ground cumin
* Chopped cilantro
* Freshly ground black pepper
* Sea salt
* 8 large flour tortillas
* Olive oil
1. Sautee the onions and squash in olive oil over medium heat until the onions are translucent and the squash have softened, season with salt, pepper and cumin and stir in the chopped cilantro.
2. Lightly grease a large frying pan and heat on a medium-low flame. Lay one of the tortillas in it and sprinkly with cheese, then distribute some of the squash and onion mixture evenly over the cheese. If you did not use much cheese, sprinkle a bit more on top of the squash mixture to ensure that it will melt through.
3. Top with the second tortilla and press it with a spatula then cover the pan for 1-2 minutes to help the cheese melt. When the bottom of the first tortilla looks nicely crisped/browned, it is time to flip the quesadilla over to toast the other side.
4. Once the second side is nicely toasted (2-4 minutes, depending on how hot the flame is), flip the quesadilla out onto a plate and cut into 6 pieces.
5. Serve with sour cream and mango jicama salsa or any variation on salsa you feel like making (or buying.) Buen provecho!