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Epicurious

Cheese and Hominy Quesadillas with Tropical Salsa

4.4

(10)

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Cheese and Hominy Quesadillas with Tropical SalsaDasha Wright Ewing

A gift from Native American cooks, hominy is dried, hulled corn kernels. Sold rehydrated in cans, it also makes a great addition to soups, stews, and casseroles.

Recipe information

  • Yield

    Makes 4 servings

Ingredients

1 cup finely chopped peeled cored pineapple
1 cup diced peeled pitted mango
1/2 cup chopped red onion
1/4 cup chopped fresh cilantro
1 jalapeño chili, seeded, chopped
8 5- to 6-inch-diameter corn tortillas
2 cups (packed) grated hot pepper Monterey Jack cheese (about 8 ounces)
3/4 cup crumbled feta cheese (about 3 ounces)
1 cup drained golden hominy (from 15-ounce can)
3 tablespoons (or more) vegetable oil

Preparation

  1. Step 1

    Stir first 5 ingredients in medium bowl to blend. Season salsa with salt and pepper.

    Step 2

    Cook tortillas over gas flame until blackened in spots, about 30 seconds per side. Transfer to work surface. Sprinkle 4 tortillas with both cheeses and hominy, dividing equally; top with remaining 4 tortillas. Heat 1 1/2 tablespoons oil in each of 2 heavy large skillets over medium heat. Place 2 quesadillas in each skillet. Cook until bottoms are crisp and brown, pressing occasionally with spatula, about 2 minutes. Turn quesadillas over. Cook until bottoms are brown and cheeses melt, adding more oil as needed, about 2 minutes longer. Cut quesadillas into quarters. Arrange 4 quarters on each of 4 plates. Serve with salsa.

TagsQuesadillaSouthwesternAmericanTex-MexMonterey JackCheeseDairyFetaHominyRice & GrainsMangoStone FruitFruitPineappleMainStarterDinnerNut FreeVegetarian30 Minutes or LessFry
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