Quesadillas Coquillas | Recipes | Carol Shelton

Ingredients

• 6 Flour tortillas one per quesadilla, since you will fold them over on themselves
• Creamy cheese like Alouette, Chevre or Brie (or your favorite artery clogger!)- if it is very runny, freeze it for 20 min so it is firm to cut into small slices/chunks
• Swiss cheese shredded, or another "slightly creamy but firm," nutty-flavored cheese- this is needed to hold the quesadilla stuck closed better!
• cilantro Fresh leaves, rinsed and dried, then ripped or snipped into small pieces (chiffonade is good)
• 3 T. pine nuts toasted nicely (must be fresh toasted, since they go rancid fast)
• Pears ripe, sliced into thin slice/wedges (1/8") and/or ripe white peaches in 1/4" slices
• 1/4 cup cooked seafood like crab or small salad shrimp (optional)
• 1 T. butter melted (if need to sauté the fruit if too firm)
• 1 t. juice and zest of 1 lime
• 1/4 t. ginger grated, fresh (I buy mine in a jar, pre-grated, to save time and my knuckles)