CHEF JEFF — ONE BYTE AT A TIME: Grilled Quesadillas

Even desserts such as the following can be made on the grill.

Grilled Quesadillas

½ cup dulce de leche or caramel sauce

4 8-inch flour tortillas

1 small mango, peeled, pitted and cut into ¼-inch dice

2 tablespoons melted butter

1 cup strawberry ice cream or raspberry sorbet

¼ cup toasted sliced almonds

¼ cup toasted coconut

Spread dulce de leche over half of each tortilla. Arrange mango on top. Fold tortilla in half to cover filling. Preheat gas grill to high or light charcoal. While heating, clean, oil grate. Turn heat to medium. Brush both sides of quesadillas with butter. Grill until they are light golden with grill marks. (If using 2-level charcoal fire, cook quesadilla on cooler part of grill). Carefully flip them, grill minute longer. Cut quesadillas into thirds, arrange on dessert plate. Top with scoop of ice cream, sprinkle with nuts, coconut. Serve immediately.

Yield: Serves 4.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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