Ann Kirsebom is a talented chef with amazing creativity and the mastermind behind Tequi-Lime Sauce, along with many other fantastic condiments on the market.  The Cranberry Confit takes a a roasted chicken, chops, even chevre to new flavour heights.  I encourage you to experiment with all of Chef Ann's products - they will not disappoint.

 

Ingredients:

 

5 oz. grated jalapeno jack cheese (or a mix of goat and jack cheese)

1/4 cup finely chopped red onion

1/2 roasted red bell pepper, seeded and diced

1 tsp minced fresh cilantro (more or less as desired)

5 oz. shredded cooked chicken or shrimp

1 papaya, seeded and finely chopped

6 (8 inch) flour tortillas

Tequi-Lime Sauce (available at GW)

2 tbsp vegetable oil or melted butter

 

Method:

 

In a medium bowl, mix together cheese, onion, red bell pepper, cilantro, shrimp or chicken, papaya and salt and pepper to taste.  Generously brush Tequi-Lime Sauce over tortillas.  Place filling in a half circle on each tortilla - do not put filling any closer than 1/2 inch to the outer edge. 

 

Fold tortillas in half.  Brush torillas with oil or butter.  Place on a barbeque preheated to medium-high (lightly oil rack just before cooking) on in a preheated lightly oiled grill pan or nonstick pan. 

 

Cook each quesadilla 2-3 minutes on each side until golden brown.  Serve with additional Tequi-Lime Sauce.

 

Makes 6 quesadillas.