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September 22, 2010

Grilled Goat Cheese Tortilla Sandwiches with Mango Lime Salsa

This dish is fun to serve at parties as an appetizer. Any occasion is a special occasion to celebrate with family and friends. So fire up the grill and get the party going.

Serves 8
Prep time: 15 minutes
Total time: 30 minutes

Goat Cheese Tortilla Sandwiches

Ingredients:

  • 1 ¼ cups crumbled goat cheese
  • 1 tablespoon minced garlic
  • ¼ cup roughly chopped fresh cilantro
  • 2 tablespoons minced jalapeno pepper
  • 1 Tablespoon ground cumin
  • Salt and freshly cracked black pepper to taste
  • 8 - 6 inch flour tortillas

    Instructions:

    In a small bowl, combine the goat cheese and the next 5 ingredients, through the salt and pepper and mix well.
    Spread the goat cheese mixture onto 4 of the tortillas and top them with the remaining tortillas.
    Place the stuffed tortillas on the grill over a medium low fire and cook until the cheese melts and the tortillas are golden brown, about 3-5 minutes per side.
    Cut into eighths and serve with the Mango Lime salsa.

    Mango Lime Salsa

    Ingredients:

  • 2 mangoes, peeled, pitted and cut into bite sized chunks
  • 1 red onion, peeled and diced small
  • ½ red bell pepper, seeded and diced small
  • 1/3 cup fresh lime juice
  • 1 jalapeno or other fresh chile pepper of your choice, minced
  • 1 tablespoon ground cumin
  • 3 tablespoons roughly chopped fresh cilantro
  • Salt and freshly cracked black pepper to taste

    Instructions:

    In a medium bowl, combine all the ingredients and mix well.
    The salsa will keep covered and refrigerated for 2 days.

    Wine selection:

    Choosing a wine to go with goat cheese can be challenging but when it works, it is truly invigorating. The flavors of the cheese in this recipe need a wine that will match its tanginess without being tart and that’s what you will find with a brisk acidic Sauvignon Blanc.

    Terri's Tips

  • Cutting a mango can be tricky but there is a special technique that works every time: Stand the mango on end and slice through the thick section from top to bottom on both sides. Once you have exposed the flesh of the mango place peel side down and cut criscross patterns through mango to the peel but not through it. Invert the peel and remove flesh as chucks


    Cooking Wiser:


  • Use a whole wheat tortilla for a healthier version

  • Posted by terri at September 22, 2010 02:53 AM

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