Mango and Red Onion Quesadillas
Diamond Falls, Soufriere St. Lucia
1 medium red onion, thinly sliced into wedges
1 ½ c. red wine vinegar
2 T. sugar
1 T. salt
10 flour or corn tortillas (9” diameter)
15 T. goat cheese (about 8 oz.)
2 ripe ataulfo mangos, peeled and julienned
Cooking spray
Heat vinegar, sugar and salt together until starting to boil. Allow to cool for ten minutes, then pour over red onion slices. Cover and let sit at least 2 hours, or chill immediately for later use. (You will make more pickled onions than you need for the quesadillas.)
Spread each tortilla with 1 ½ T. goat cheese. Arrange mango and onion slices on top of one tortilla and cover with second tortilla (cheese side down). Spray large skillet with cooking spray and heat to 325 degrees F. Place quesadilla in skillet and cook until brown patches develop on bottom. Spray top of tortilla with cooking spray and flip tortilla. Cook until second side has brown patches. Remove from skillet and repeat with remaining quesadillas. Cut into wedges and serve with avocado shrimp salsa.