Papaya, The Powerhouse Fruit? PDF Print E-mail
Friday, January 07, 2011 00:00

Papaya, chili, Cilantro, Quesadilla, salsa

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Laura
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Papaya may seem like a hard thing to integrate into your diet, but consuming just 1 a week is simple! Papaya is delicious on its own and even better in a smoothie with pineapple, banana, and a squeeze of lime. For a twist on the traditional, throw it into your next salsa. Here, it’s used in a quesadilla as a sweet addition to the normal cheese and tortilla we all know and love. Garnish it with the usual accouterments of fresh salsa and sour cream.

 

Brie, Papaya and Onion Quesadillas
1 tablespoon olive oil
1/2 large onion, thinly sliced
2 to 3 teaspoons minced seeded jalapeno chili
Garlic powder
Onion powder
Cumin
8 6-inch flour tortillas
8 ounces brie, sliced
1/2 cup chopped fresh cilantro
1/2 large papaya, peeled, seeded, thinly sliced crosswise

Preheat oven to 425°F. Heat oil in a skillet over medium-high heat and add onion and jalapeno to it. Season with garlic powder, onion powder, cumin, salt and pepper. Meanwhile, arrange 4 tortillas on a large baking sheet and top with brie, cilantro, and papaya slices, dividing equally. When the onion is translucent and the jalapenos are tender, divide the mixture over tortillas. Top each with another tortilla, pressing to adhere. Bake quesadillas until cheese melts and filling is heated through, about 8 minutes. Cut into wedges and serve.

Adapted from Bon Appetit, April 1997


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