Fruit & Cheese Quesadillas

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Fruit & Cheese Quesadillas

Fruit & Cheese Quesadillas


  • 3 cups chopped fresh or canned pineapple drained well Mint sprigs (optional)
  • 12 flour tortillas 7- to 9-inch diameter
  • 1 teaspoon ground coriander
  • About 6 tablespoons honey or to taste
  • About 2 cups part-skim ricotta cheese
  • 6 tablespoons orange juice
  • 1 teaspoon grated orange peel
  • 1/2 cup chopped dried apricots


  • In a bowl, combine apricots, orange peel, and orange juice; let stand until apricots are softened (about 10 minutes).

    In a food processor or blender, combine apricot-juice mixture, ricotta cheese, honey, and coriander; whirl until smoothly pureed. (At this point, you may cover and refrigerate for up to 2 days.)

    Arrange 6 tortillas in a single layer on 2 or 3 lightly oiled large baking sheets. Spread tortillas evenly with cheese mixture, covering tortillas to within 1/2 inch of edges. Evenly cover cheese mixture with pineapple, then top each tortilla with one of the remaining tortillas; press lightly.

    Bake in a 450 degrees F oven until tortillas are lightly browned (7 to 9 minutes), switching positions of baking sheets halfway through baking.

    Slide quesadillas onto a board; cut each into 4 to 6 wedges. Arrange on a platter and garnish with mint sprigs, if desired.

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