California-Style Quesadillas Recipe

These quesadillas make perfect party appetizers. The quantities below will make enough quesadillas for a large party. Watch House & Home's food editor Amy Rosen demonstrate this recipe on our Online TV show.

8 oz. Tre Stelle mascarpone
1 ripe mango, peeled and chopped
1 cup cooked shrimp, chopped
1/4 cup fresh cilantro, chopped (optional)
1/2 lime, juiced
1/2 tsp sugar
1 large jalapeño, seeded and minced (optional)
20 8" flour tortillas
2 cups shredded Pine River Monterey Jack cheese with jalapeños
3 tbsp vegetable oil


Step 1: Preheat oven to 200°F.

Step 2: Mix together mascarpone, mango, chopped shrimp, cilantro, lime, sugar and jalapeño.

Step 3: Take a tortilla and spread a heaping tbsp of the mascarpone mixture over the surface. Top with a sprinkling of shredded Monterey Jack then top with a second tortilla and press down.

Step 4: In a medium frying pan, heat 1 tsp oil over medium heat. Place quesadilla in hot oil and cook until brown (about 1 minute), flip and fry until brown on the other side and cheese is melted. Remove from pan and place on a cookie sheet.

Step 5: Repeat for remaining quesadillas, adding more oil to the pan as needed. You will have 10 quesadillas in the end. Place them on the cookie sheet and keep in warm oven until your guests arrive, then slice quesadillas into wedges as needed.

Watch Amy Rosen demonstrate this recipe in Episode 42 of H&H Online TV.