I made this Martha Stewart recipe today, but the only ingredients I used were the goat cheese (Peppercorn Chevre from a local dairy), and the mango.
4 ounces fresh goat cheese, room temperature
6, 6-inch whole wheat tortillas
1 large mango, peeled pitted and sliced thin
1/2 small red onion, thinly sliced
1 jalapeno, thinly sliced
1/3 cup fresh cilantro, chopped
Spread goat cheese on tortillas. In a small bowl, gently mix together the mango, onion, jalapeno & cilantro. Spread the mixture onto one half of each tortilla. Fold the tortilla in half over the filling.
Use a large skillet over medium-high heat and cook each quesadilla until the cheese softens and the tortillas are crisp and browning (about 2 minutes). Lower the heat to medium if the tortillas are browning too much.
Slice into 4 wedges and serve warm.