By: Sheilah Kaufman
These can be used for an appetizer or main course, just make sure you have enough! You can substitute papaya for mango or use both of them. You can also add chunks of cooked chicken if desired. This recipe would be great to make if you have a lot of guests coming over to Super Bowl Sunday! Finger food friendly and easy to make, what could be a better Super Bowl food? From: Simply Irresistible: Easy, Elegant, Fearless, Fussing Cooking by Sheilah Kaufman.
- 7 ounce jar roasted red peppers, drained
- dash of hot sauce
- 4 (9 or 10-inch) flour tortillas or use smaller ones and have more!
- 2 cups grated Monterey Jack cheese with or without Jalapenos
- 1 large mango, peeled and chopped
- 4 Tbsp. (or more) pesto
- 2 Tbsp. butter or margarine
Preheat oven to 375°F.
Place the red peppers and the hot sauce in the processor and blend until smooth.
Place mixture in a small bowl. This can be done ahead, covered and refrigerated.
Place tortillas on a work surface and brush 1 tablespoon of pesto over half of each tortilla.
Sprinkle 1/4 of the cheese and mangos over the pesto.
Add chicken if using.
Fold the other half of each tortilla over the cheese and mango, gently pressing. Melt a tablespoon of the butter or margarine in a large skillet over medium heat.
Cook the quesadillas until golden brown on each side, adding more butter as needed.
Transfer quesadillas to a large baking sheet and brush the tops with the red pepper mixture.
Bake the quesadillas until the cheese melts and tortillas are crisp - about 5 to 10 minutes.
Cut each quesadilla into 6 wedges and serve with salsa and sour cream.
Serves 2 to 4.
HINT: One fourth pound of hard cheese (Cheddar, Swiss, Parmesan) will yield 1 cup of grated
For more Appetizer Recipes, click here.
SHEILAH KAUFMAN - Recipes
A popular lecturer and expert on Mediterranean cooking and Jewish culinary history and traditions, Sheilah has been a guest speaker for The Library of Congress, The National Book Festival, Epcot’s Food and Wine Festival In addition, she is a popular lecturer for Jewish Federations, Hadassah, diplomatic groups, and Oasis, and has been a frequent guest on television and radio programs (including Martha Stewart Live) across the nation. Sheilah also does consulting and has developed recipes and served as a national spokesperson for a number of international companies. Visit Sheilah's website here!
y Susan "Honey" Good
I don't want to alarm you, dear readers, but as of today there are just 49 days until Christmas and 50 days until Hanukkah, which begins Saturday, December 24 this year. Planning is the key to enjoying all of the festivities that the holidays have to offer without feeling frenzied. Here's what to do now...
Stock up on essentials: Around the holidays people will oftentimes drop by unexpectedly, or one is invited to a holiday gathering at the last moment. Stock up on necessities so you don't have to scramble to enjoy the season!
By: Cathy Trochelman
1 (8oz.) round brie in wooden box
6 oz. fresh blackberries
1/2 c. Cambria Julia's Vineyard Pinot Noir
2 tsp. sugar
1 baguette, sliced
Looking for a fun and fresh salad for this Fourth of July weekend? This salad is sure to be a hit! Looks beautiful on the plate & tastes amazing as well - sure to please any group gathering or family get-together! Great for the summer and also a great refresher for your body, with all healthy, fresh ingredients! Check out this innovative recipe from Two Peas and Their Pod!
By Linda Edson
When my mother-in-law, Marilyn Edson, passed away this past fall, my husband inherited over 200 cookbooks from her vast collection. She had a reputation for being quite a cook, and spent some time cooking for a tiny little restaurant in Blair, Nebraska, known as the Blair Marina.
By Sheilah Kaufman
March 23rd is National Chips and Dip Day. This delicious paste is used as a dip with toasted bread, as a canapé spread, as an appetizer (meze), or as an accompaniment to raw or cooked vegetables.
By: Sheilah Kaufman
I was in middle-aged when I became I lover of the "stinking rose." Raw garlic is one of the most healthful foods and a great anti-oxidant. This is a healthy dip or spread for fish, boiled/steamed and fresh vegetables, and chips or bread.
By: Sheilah Kaufman
These can be used for an appetizer or main course – just make sure you have enough! You can
substitute papaya for mango or use both of them. You can also add chunks of cooked chicken if desired.
By: Linda Edson
This easy, tasty dip has only four ingredients (one being pesto, which technically is a product, not an ingredient, but that does not affect the simplicity) and was literally born in a “clean out the fridge” moment.
By: Nancy Schechtman
Sometimes a twist on a classic is just what you need. This Apple-Jicama Slaw is a fresh fall twist on your classic Coleslaw.
By: Nancy Shechtman
It seems that summer has decided to stay around just a little longer. This means we need a few more fresh summer recipes to get us through!