On our recent day trip to Krause Springs, we packed a picnic lunch. I try to stick to finger foods on picnics and quesadillas are a perfect match. Instead of the usual Mexican flavors, I went for something new. These are amazing. So tasty that I’ve already made them again. They can also be made in the about 15 minutes it takes Emmet to devour a teething cookie, which is a HUGE plus in my book.
- 4 ounces goat cheese (room temperature)
- 6 flour tortillas ( I will take flour over GM corn any day.)
- 1 mango, thinly sliced
- 1 jalapeno, thinly sliced
- 1/3 cup cilantro leaves