Recipe of the week 05/05

Happy Cinco de Mayo!

Quesadilla Cups with Mango Salsa

Ingredients:

4 oz (125g) Chihuahua or Monterrey Cheese

3 (6 in./15 cm) flour tortillas

2 tsp (10 ml) vegetable oil

1 medium firm, ripe mango peeled

1/4 cup (50 ml) roasted red peppers, drained and patted dry

1 serrano pepper, seeded

2 tbsp (30 mL) finely chopped red onion

2 tbsp 930 mL) finely chopped fresh cilantro

1 lime

1/4 tsp (1 mL) salt

Preparation:

Preheat oven to 400 degrees F. Cut cheese into twenty-four 1/2 in. (1 cm) cubes. Brush both sides of tortillas with oil. Stack tortillas and cut wedges for a total of 24 wedges. Press tortillas into cups of DELUXE MINI-MUFFUN PAN using MINI-TART SHAPER. Place one cheese cube into each cup. Bake 5-7 minutes or until edges of tortillas begin to brown and cheese is melted.

Meanwhile, for salsa, dice mango and roasted pepper. Finely chop serrano pepper, onion and cilantro. Juice lime to measure 1 tbsp. Combine mango, peppers, onion cilantro, juice and salt mix well.

Remove pan from the oven let them cool about 2 to 3 minutes. Carefully remove cups from pan to serving platter. Devide salsa evenly among cups. Serve inmediately.