Though I stick to the same quesadilla recipe whenever I make it (as this is how we in our household likes it), I always try to make a different dip to go with it based on what is available in the market or in my pantry. Some of the our favorites are guacamole, tomato salsa, mango salsa and pineapple salsa.I hope to post all these different dips some other day. The kiwi salsa I have here today is light, refreshing and has a bit of kick and goes well with the cheese quesadilla.
1/2 cup shredded jack cheese
1/2 cup shredded Cheddar
1/2/ cup shredded provolone cheese
2 tablespoons chopped cilantro leaves
1/2 onion sliced
6 wheat /flour tortillas
Mix all the ingredients except tortillas and keep aside.Heat a large frying pan over medium heat. Add one tortilla and cook until soft, about 15 to 30 seconds.Turn this over add 1/4 cup or little more of cheese mixture on one half, fold in half, and cook on both sides until cheese melts and tortilla is golden brown, about 1 to 2 minutes.
Repeat with remaining tortillas. Cut each quesadilla into 4.Serve with salsa or any other dip.
Recipe Source for salsa:All recipes
6 kiwis, peeled and diced
1 small onion, diced
1 jalapeno pepper, diced
2 tablespoons lime juice
1 tablespoon olive oil
1 teaspoon honey
1/2 teaspoon cumin
1/2 teaspoon curry powder
Salt to taste
Mix kiwi, onion, jalapeno pepper, lime juice, olive oil, honey, cumin, salt and curry powder together in bowl. Cover and allow to rest for 1 hour at room temperature. Refrigerate until ready to serve.