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Quesadilla Recipes

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Juice from 1 lime (about 2 tablespoons)

1 tablespoon minced cilantro

1 tablespoon extra-virgin olive oil

Sea salt

Freshly ground black pepper

Crushed cardamom seeds

In a medium bowl, gently toss the mango, jalapeo chili pepper, lime juice, cilantro and oil. Add a pinch each of the salt, pepper and cardamom and stir to combine.

*NOTE: To roast a jalapeo chili pepper, follow same procedures as for a bell pepper (see previous recipe).

Per-tablespoon serving: 17 calories, 0 g protein, 2 g carbohydrates, 1 g fat, 0 mg cholesterol, 0 g saturated fat, 15 mg sodium, 0 g dietary fiber

Recipes tested by Michael Taylor; e-mail questions tofood@washpost.com

Corn, Black Bean and Red Onion Quesadillas

Makes 4 quesadillas; 4 to 6 servings


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