clock menu more-arrow no yes

Filed under:

Grape salsa puts sweet zing into a tasty quesadilla variation

The secret to Grape and Cheese Quesadillas is a spicy-sweet grape salsa tucked between flour tortillas. Although salsa is usually made with tomatoes, sweet juicy grapes make a unique variation. The quesadillas brown quickly in a skillet on the stovetop.

If you've never made fresh salsa, don't worry. Place salsa ingredients in a food processor. Three quick pulses and it's done. If you don't have a food processor, a sharp knife makes easy work of the chore, too. For spicier flavor, serve with hot salsa or sliced pickled jalapeno peppers.Grape and Cheese Quesadillas

2 cups seedless grapes, chopped

1/2 cup seeded and chopped Anaheim chilies or canned diced green chilies

3 tablespoons chopped onion

3 tablespoons chopped cilantro

1 teaspoon minced garlic

1/2 teaspoon dried oregano, crushed

1/2 teaspoon salt

1 cup shredded Cheddar or Monterey jack cheese

8 flour tortillas

1 tablespoon vegetable oil

For the salsa: Combine grapes, chilies, onion, cilantro, garlic, oregano and salt; mix well. Drain excess liquid by placing mixture in sieve.

For quesadillas: Sprinkle 2 tablespoons cheese over half of tortilla and spread 1/4 cup salsa mixture over cheese. Fold tortillas over and brush both sides with oil. Heat in nonstick skillet about 2 minutes or until browned. Turn tortilla over and brown second side about 2 minutes. Cut each quesadilla in half. Makes 16 appetizer servings.

Nutrition facts per serving: 105 cal., 3.3 g protein, 4.6 g fat (36 percent calories from fat), 14 g carbo., 7 mg chol., 0.8 g fiber, 178 mg sodium.

Recipe from: California Table Grape Commission