Grape Salsa Quesadillas
Recipe: Appetizer : Grape Salsa Quesadillas - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and SnacksRated 4.7 / 5 based on 11 reviews
Prep Time: 10 min Total Time: 35 min Yield: 8 Serving
Nutrition Facts: 240 calories 9 grams fat
2 cups- Seedless Red Flame Grapes
1/2 cup- Seeded Anaheim Chile (Use Jalapeno, Serrano, etc... for more heat)
3 TBS - Chopped Sweet Onion
3 TBS - Chopped Cilantro or Flat Leaf Parsley
1 1/2 tsp. - Minced Garlic
1/2 tsp. - Salt
1/2 tsp. - Dried Crushed Oregano
1 cup- Shredded Pepper Jack Cheese
For the Salsa- Combine all ingredients except for the cheese and tortilla in a food processor. Mix well. Drain off excess liquid in sieve for 10 minutes.
For the Quesadillas-= Sprinkle 2 TBS shredded cheese over 1/2 of a tortilla
and 1/4 cup of the salsa over the cheese.
Fold tortilla in half and spray with vegetable spray.
Heat in a skillet till browned, approx. 2 minutes. Turn and brown the other
Cut into thirds and garnish with sour cream.
"It's as good as everyone says! I used a boneless chuck roast (3 lb) and cut the ranch dressing in half. I added an additional 1/4 cup water. I cooked it 9 hours. It came out very tender, and with a gravy that was superb! Served with mashed potatoes and steamed fresh garden peas. Thanks, yooper! This is one that I will repeat!!" - mizznezz
"I made this for New Year's Eve. Followed the recipe exactly & it came out just like the photo-but I was a bit disappointed with it. Some guests enjoyed it, some I think didn't as they didn't go back for seconds. Husband commented yuck. I wasn't a big fan either, would rate it as just okay, not worth the effort. I'll be going back to the normal cob loaf dips, much prefer those. Won't make this again." - sherri3802
" This delicious salsa made with fresh kiwis, apples and berries is a sweet, succulent treat when served on homemade cinnamon tortilla chips. Enjoy it as a summer appetizer or an easy dessert." - annie
"Followed the recipe, and it was the best roast ever. I served it to four fiends, and they all wanted the recipe. We made sandwiches two days later and had the same results, best flavor for a sandwich from a pot roast ever." - glen r.
"This is a wonderfully comforting and creamy soup. I used red skinned potatoes and left the skins on. I diced them somewhat small and roasted them in the oven with some fresh rosemary and thyme, salt and pepper and olive oil. When they were fork tender, I smashed some of ... " - under12parsecs
"Chocolate, chocolate, chocolate. This cake is so moist and rich there's absolutely no need for..." - carol h.