- Cook Time
- Prep Time
- 4 to 6Servings
- 1 8-ounce package soft goat cheese
- 1/4 cup mango chutney
- 1 tablespoon chopped fresh dill
- 4 6-inch our tortillas
- 2 Anjou pears, cored and thinly sliced
- 1/2 cup chopped green onions
- 2 tablespoons canola oil
In small bowl, combine goat cheese, mango chutney and dill; set aside.
Arrange tortillas on counter and spread cheese mixture evenly over half of each tortilla; place pears on top of cheese. Sprinkle with green onions. Fold each tortilla in half and gently press to seal.
Heat 1 tablespoon oil in large, non-stick skillet over medium-high heat. Add 2 tortillas and fry for 1 minute, or until lightly browned. Turn over and cook for 1 minute, or until filling is warm. Repeat with remaining oil and tortillas. Cut each quesadilla into 4 wedges.