Tomatillo Gazpacho Shooters and Mango and Avocado Quesadillas with Pineapple & Ginger Toasted Coconut Cheese

Tomatillo Gazpacho
1 lb fresh tomatillos husked, rinsed, and coarsely chopped
1/2 large green bell pepper coarsely chopped
1/2 English cucumber peeled and coarsely chopped
1/2 avocado cut into chunks
3 green onions sliced, light green and white only
1/4 cup firmly packed cilantro leaves
1 cup white grape juice
1/2 tsp minced garlic
Juice of 1 lime

1 1/2 coarse salt (decrease to 1 tsp for table salt)
1/2 tsp freshly ground black pepper

Place all ingredients into blender, or food processor, and pulse until mixture is smooth. Refrigerate 1 1/2 – 2 hours before serving.

Ladle into shot glasses if desired.

Makes about 8 cups
Mango Avocado Ginger Cheese Quesadillas
6-8 uncooked flour tortillas
5 oz Le Fromage De Marcotte Pineapple& Ginger with Toasted Coconut Cheese
2 mangos, slightly under ripe cut into thin slices
2 avocados cut into thin slices
Snipped Cilantro
1 lime, cut in half

Place flour tortilla on hot grill.

When bubbly and lightly browned, turn and place cheese on top.

Follow with mango, avocado, cilantro. Squeeze fresh lime juice over mangos and avocados.
Fold in half. Remove from heat and cut into wedges. Repeat until ingredients are used.

Makes 6-8 servings

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