When mango season rolls around, the divas love nothing more than slurping a fresh, extra-ripe mango right over the kitchen sink. But when occasions call for a more genteel way of dining, we love this recipe that still allows us to eat with our hands.
The sweet-tart mango and peppery arugula are a sharp contrast to the mild goat cheese in a hot, crisp tortilla. The feisty mix of flavors makes a perfect cocktail nosh on a warm summer night.
Mango-Goat Cheese-Arugula Quesadillas
Serves 4 as an appetizer
1/2 teaspoon Dijon mustard
1 teaspoon finely grated lemon zest
1 1/2 tablespoons freshly squeezed lemon juice
3 tablespoons extra-virgin olive oil
Coarse salt, freshly ground black pepper, to taste
2 cups arugula, washed and dried
1/4 cup thinly sliced red onion
1 ripe mango, thinly sliced
1/2 cup crumbled goat cheese
4 flour tortillas
Combine mustard, lemon zest, lemon juice, olive oil, salt and pepper in a small jar and shake to combine.
Combine arugula, onion, mango and goat cheese, then lightly toss with vinaigrette.
Divide mixture on 2 tortillas, then top each with a second tortilla. Heat a heavy skillet over medium-high heat. Cook until cheese softens and tortilla is golden. Slice and serve immediately.
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