Cheryl Sher of Sher-Bliss has joined our rotation of recipe-contributing chefs. Check out her take on pesto quesadillas.
Spread each of 10 flour tortillas (available in most grocery stores) with 1 Tbl of purchased pesto and a dash of cayenne pepper. Top with a dollop of pureed roasted red peppers (can be from a jar).
Sprinkle some slices of chopped fresh papaya and 3 Tbl shredded Mexican cheese. Fold in 2 ends and then fold over the 2 sides and place seam-side down in a glass, or non-stick baking dish. Bake at 375 degrees for
15 min. Can be served with salsa verde and sour cream.