Susan from Food Blogga
Makes 4 quesadillas
1 cup diced fresh pineapple
1 cup diced fresh mango
1 diced kiwi
1 habanero, minced, and seeds removed (unless you're a glutton for punishment)
2 green onions, thinly sliced
the juice of 1 lime
1 tablespoon minced fresh cilantro
salt, to taste
1 large or 2 small poblano peppers, de-seeded and thinly sliced
1 teaspoon canola oil
1 medium red onion, thinly sliced
1 teaspoon sugar
salt, to taste
8 (6-7- inch flour tortillas)
4 ounces goat cheese
To prepare the salsa, place all ingredients in a medium bowl and gently toss. Allow to rest for at least 30 minutes (or up to 2 hours) for the flavors to mingle.
Place poblano pepper over an open gas flame, turning occasionally, until thoroughly charred and blistered on all sides. Wrap tightly in aluminum foil and let rest for 15 to 20 minutes. Remove, and using some paper towel, gently scrape off the skin. Halve, stem and seed the pepper. Cut into strips, then dice, and place in a bowl. Set aside.
Heat a medium nonstick skillet over medium heat.
Add canola oil and red onion, and saute for 3-5 minutes. Add sugar,
reduce heat to low, and continue to cook until onions are caramelized,
about 7-10 minutes. Add cooked poblano peppers to the skillet, season
with salt, and toss to combine. Remove from heat.
tortilla on a clean cutting board; spread with 1 ounce of goat cheese,
then 1/4 of the poblano mixture. Top with another tortilla, and press
lightly with your hand. Continue with remaining tortillas and filling
until you complete 4 quesadillas.
Heat a large, nonstick, dry
skillet over medium heat. Add 1 quesadilla. Cook until lightly browned,
about 2 minutes per side. Transfer to a baking sheet and place in a
warm oven (200-300 degrees F) until ready to serve. (Or eat 'em as you
make 'em.) Repeat with remaining 3 quesadillas.
Cut each quesadilla into 3 or 4 wedges. Serve with salsa.