mango-dillas

I’m sure it had already been invented, but my mom and I like to think we coined the special hybrid term pizzadillas — a cross between a pizza and a quesadilla, or simply an open-faced quesadilla. So I figure if we can coin a term like that, I can coin another one: the mango-dilla.

The other night when we became suddenly hungry at 8, we decided to see what we could “throw together” together in the kitchen. The result? What I often call “accidental gourmet,” something you’re really not expecting to taste that great but somehow just does.

It went kinda like this: Hmm, homemade whole wheat tortillas in the freezer. Hmm, leftover tropical fruit salsa. A chunk of blah cheese that just might go the distance. Cilantro, check. Green onion, check. Now for the protein. Cans of tuna? Can we do this? But wasn’t that salsa created to go with tuna (steaks) in the first place? So why not? I dug into the can, keeping the fish in chunks rather than breaking it up like you would for a tuna-salad sandwich.

Thanks to the Mexicans for inventing a cuisine that’s so flexible, colorful, fresh and easy. Barely any chopping, 5 minutes in the toaster oven (for me) and the frying pan (for the hubby) and off we were to Oaxaca. Or even Syracuse, where it’s at least as warm. Ole!

Tropical Fruit Salsa

serves 4

1 cup diced fresh pineapple

1 cup diced fresh mango (not overripe)

1/4 cup each minced red onions, minced red bell pepper, minced green bell pepper, and minced hot chilies (if you dare).

1 tbsp minced fresh cilantro, or more if you love it like I do

1 tbsp freshly squeezed lime juice

1 tsp sugar

1/4 tsp salt

Mix all ingredients together and serve on whatever you like. (Yes, even in a quesadilla.)

courtesy of Eat, Shrink & Be Merry! by Janet and Greta Podleski

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