Smoked Duck–Monterey Jack Cheese Quesadillas with Mango–Red Pepper Salsa

Name: Smoked Duck–Monterey Jack Cheese Quesadillas with Mango–Red Pepper Salsa
Ingredients: ½ teaspoon salt; ½ cup (2 ounces) coarsely shredded Manchego or Monterey Jack cheese; Canola or other vegetable oil, to brush the pan; 2 (8-inch) flour tortillas; Sea salt; Freshly squeezed lime juice to taste; 1−2 teaspoons pickled jalapeño juice; 1½ teaspoons agave nectar, or more to taste; 1 teaspoon granulated sugar; 2 tablespoons chopped cilantro leaves; 1 small clove garlic, finely chopped; 2 tablespoons apple cider vinegar; ¼ cup finely chopped red onion; ½ cup diced mango; ½ small red onion, very thinly sliced; ¼ cup hot water; Small pinch red pepper flakes; ½ diced small red bell pepper; 1½ ounces very thinly sliced smoked duck breast (I use D’Artagnan’s)

Preparation info

Difficulty
Medium

Appears in

Cast-Iron Cooking for Two

By Joanna Pruess

Published 2019

About

This stylish snack or light lunch allows your creativity to shine between two tortillas. Using a skillet or griddle, spread a tortilla with a little adobo sauce, honey mustard, or mole sauce. Sprinkle on cheese—such as Monterey Jack, cheddar, Gouda, or blue—and top with pickled jalapeños, grilled onions, or olives. You can also use different flavored tortillas. Spicy mango–red pepper salsa and pickled onions can also be found in many markets these days.

Ingredients

Lunch
Snack

Ingredients

Method