8 flour tortillas
3 Dolce Super Sweet baby
bell peppers, seeded
½ Gusto hot pepper, seeded
and finely chopped
3 green onions, thinly sliced
2 cups shredded Monterey
CONCERTO TOMATO SALSA
1½ pounds Concerto
2 garlic cloves,
½ medium red onion,
3 Dolce Super Sweet
baby bell peppers,
seeded and chopped
¼ cup chopped
½ teaspoon ground cumin
1 teaspoon kosher salt
Prepare the salsa: Place all the ingredients in
a food processor and pulse to blend.
Place 4 tortillas on a work surface. Dividing evenly,
scatter sweet and hot peppers and green onions
over each, leaving a ½-inch border all around.
Sprinkle ½ cup cheese over each. Top with the
remaining tortillas. Press lightly to seal.
Place 1 quesadilla on a paper towel. Top with
another paper towel, a quesadilla and a third
paper towel. Microwave the 2 stacked quesadillas
on high for 2 minutes, or until the cheese has
melted. Carefully separate (they will be very
hot) and remove the paper towels. Place the
quesadillas on a platter. Repeat with the
remaining 2 quesadillas.
Cut each quesadilla into 4 wedges and serve
with the salsa. Makes 4 servings.
Recipe developed by chef Dana Reinhardt.
Tuna Avocado Dip
Chicken of the Sea
1 7-ounce can Chicken of
the Sea solid white tuna
in water, drained
1 large ripe avocado,
peeled and mashed
1 tablespoon freshly
squeezed lemon juice
1 garlic clove, minced
2 teaspoons freshly
4 drops hot pepper sauce
Crackers or fresh cut
vegetables, for serving
In a medium bowl, flake tuna. Mix in avocado,
lemon juice, garlic, onion and hot sauce.
Serve with crackers or fresh cut vegetables,
or use as a sandwich filling. Makes 6 appetizer
servings (or 2 sandwiches).