Pear and Pepper Quesadilla with Pear Salsa

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Pear and Pepper Quesadilla with Pear Salsa

Ingredients

  • 2 cups Pacific Northwest Canned Pears, halves or slices, drained and juice reserved
  • 2 cups diced red bell pepper
  • 1 pound ham, diced
  • 1-1/2 cups thinly sliced scallions
  • 1 cup cilantro leaves, coarsely chopped
  • 1-1/2 tablespoons finely chopped canned chipotle peppers in adobo
  • 6 (10-inch) flour tortillas
  • 2 cups shredded smoked cheddar, Monterey Jack or Gouda cheese
  • 2 to 3 tablespoons vegetable or canola oil, or as needed
  • 1-1/2 cups sour cream
  • Hot pepper sauce as needed
  • 1-1/2 cups Pear Salsa (recipe follows)
  • PEAR SALSA
  • 1-1/4 cups Pacific Northwest Canned Pears, slices or halves, drained, juice reserved
  • 1/4 cup thinly sliced scallions
  • 1/4 cup diced red bell pepper
  • 3 tablespoons finely chopped fresh cilantro
  • 3 to 5 teaspoons freshly squeezed lime juice
  • 1 tablespoon finely chopped jalapeno pepper, ribs and seeds removed first
  • Kosher salt and freshly ground black pepper to taste

Method

Dice the pear halves or slices and combine them in a bowl with the red pepper, ham, scallion, cilantro and chipotles. Mix well to incorporate the ingredients, cover the bowl with plastic wrap and refrigerate until ready to use.

To assemble the quesadillas, lay out the tortillas on a clean, dry surface. Top one half of each tortilla with approximately 1 cup of the pear filling mixture, and 1/2 cup cheese. Fold the top half over the filling and repeat with the remaining tortillas. Transfer the filled tortillas to a baking sheet lined with parchment paper and refrigerate until ready to prepare, or up to 2 hours in advance.

To prepare the quesadillas, heat 2 teaspoons of oil in a large skillet or on a griddle over medium heat. When the oil is hot, add a quesadilla to the pan and cook until it is lightly golden. Flip and brown the other side, until the cheese is melted and quesadilla is heated through. Remove from the pan, cut in 4 wedges and serve with a few tablespoons of sour cream, a dash of pepper sauce if desired, and 1/4 cup Pear Salsa.

PEAR SALSA

To prepare the salsa, dice the pear halves or slices and combine them with, 2 tablespoons of the reserved pear juice, scallions, red peppers, cilantro, jalapeno pepper, lime juice and salt.

Servings

Makes 6 servings

Nutrition

  • 400 calories
  • 14 g total fat
  • 8 g saturated fat
  • 818 mg sodium
  • 44 g carbohydrates
  • 5 g fiber
  • 26 g protein
  • 220 RE vitamin A
  • 26 mg vitamin C
  • 494 mg calcium
  • 2 mg iron

Ingredients

  • 3 pounds Pacific Northwest Canned Pears, diced, in juice, drained
  • 1 pound red bell peppers, cut in 1/2-inch dice
  • 1-3/4 pounds ham, cut in 1/2-inch dice
  • 2 ounces scallions, finely sliced
  • 1 cup cilantro leaves, coarsely chopped
  • 2-1/2 tablespoons finely chopped canned chipotle peppers
  • 12 ounces cheddar cheese, shredded
  • 12 ounces mozzarella cheese, shredded
  • 24 (8-inch) whole wheat tortillas
  • 24 ounces sour cream
  • PEAR SALSA
  • 3 pounds Pacific Northwest Canned Pears, diced, in juice, drained and juice reserved
  • 2 ounces scallions, thinly sliced
  • 5 ounces red bell pepper, cut in 1/2-inch dice
  • 1/4 cup cilantro leaves, coarsely chopped
  • 1/4 cup finely diced jalapeno pepper, ribs and seeds removed first
  • 2 tablespoons freshly squeezed lime juice
  • 1/4 teaspoon salt

Method

Combine pears, red pepper, ham, scallions, cilantro and chipotle pepper in a bowl, mixing well to evenly distribute the ingredients. Cover with plastic wrap and refrigerate until ready to use.

In a separate bowl combine cheddar and mozzarella cheeses. Set aside.

To assemble the quesadillas, lay the tortillas out on a clean, dry surface. Spray the side facing up with pan-release, then flip the tortillas over onto a sheet pan lined with parchment paper. Place 1/2 cup of pear filling mixture on one half of the tortilla and top with 1/4 cup cheeses. Fold the top half over to cover the filling, pressing slightly to distribute it evenly. Rearrange the tortillas on the sheet pan so that they are evenly spaced, and cover with plastic wrap if not baking immediately. Prepare and refrigerate up to 2 hours in advance of serving.

When ready to serve, bake the quesadillas in a 350 degree F oven for 10 to 15 minutes, or until the internal temperature reaches 165°F.

To serve, cut each quesadilla into 4 wedges and serve with 1-ounce sour cream and 1/3 cup Pear Salsa.

PEAR SALSA

To prepare the salsa, combine the pears, 1/2 cup of the reserved pear juice, scallions, red peppers, cilantro, jalapeno pepper, lime juice and salt.

Servings

Makes 24 servings (One serving of 1 quesadilla with salsa provides 1/2 cup fruit, 1-1/2 ounces equivalent grains, 2 ounces meat/meat alternate, and 1/8 cup red/orange vegetable.)

Nutrition

  • 400 calories
  • 14 g total fat
  • 8 g saturated fat
  • 818 mg sodium
  • 44 g carbohydrates
  • 5 g fiber
  • 26 g protein
  • 220 RE vitamin A
  • 26 mg vitamin C
  • 494 mg calcium
  • 2 mg iron

Ingredients

  • 12 pounds Pacific Northwest Canned Pears packed in 100% juice, diced, drained
  • 4 pounds fresh red bell peppers, diced 1/2 inch
  • 7 pounds ham, diced 1/2 inch
  • 8 ounces scallions, sliced
  • 4 cups fresh cilantro, chopped
  • 2/3 cup chipotle peppers, canned, seeds removed, minced
  • 3 pounds 2 ounces reduced fat cheddar cheese, shredded
  • 3 pounds 2 ounces part skim mozzarella cheese, shredded
  • 100 each 8-inch whole wheat tortillas
  • 100 each 1-ounce low fat sour cream portion packs
  • FOR THE SALSA
  • 12 pounds Pacific Northwest Canned Pears packed in 100% juice, diced, drained, juice reserved
  • 2 cups reserved pear juice
  • 8 ounces scallions, sliced
  • 1 pound 4 ounces fresh red bell peppers, diced 1/2 inch
  • 1 cup fresh cilantro, chopped
  • 1 cup fresh jalapeno pepper, ribs and seeds removed, finely diced
  • 1/2 cup lime juice
  • 1 teaspoon salt

Method

1. In a bowl combine diced pears, red peppers, ham, scallions, cilantro and chipotle peppers. Mix well, cover and keep refrigerated until ready to use.

2. In a container combine the cheddar and mozzarella cheeses.

3. To assemble each quesadilla, lay out a tortilla on a clean, dry surface. Spray one side lightly with pan-release spray. Turn tortilla over. Place 1/2 cup of the pear mixture on one half of the tortilla. Top with 1/4 cup of the blended cheeses.

4. Fold tortilla in half, pressing slightly to distribute the filling, and place on a parchment-lined full-size sheet pan. May be assembled up to 2-hours in advance.

5. Bake in a pre-heated 350°F oven for 10-15 minutes, or until the internal temperature reaches 165°F.

6. To prepare the salsa, combine the diced pears, pear juice, scallions, red peppers, cilantro, jalapeno peppers, lime juice and salt.

7. To serve, cut each quesadilla into 4 wedges and serve with 1-ounce low fat sour cream and 1/3 cup pear salsa.

Servings

Serves 100 - 1 quesadilla with salsa provides 1/2 cup fruit, 1.5 ounce equivalents grains, 2 ounces meat/meat alternate, and 1/8 cup red/orange vegetable.

Nutrition

  • 400 calories
  • 14 g total fat
  • 8 g saturated fat
  • 818 mg sodium
  • 44 g carbohydrates
  • 5 g fiber
  • 26 g protein
  • 220 RE vitamin A
  • 26 mg vitamin C
  • 494 mg calcium
  • 2 mg iron