Tropical Quesadillas

Combine the following in a bowl, stir well. Cover & chill.

• 1-1/2 cups peeled & diced papaya
• 1/4 cup chopped fresh cilantro
• 3 Tbls. diced red onion
• 1 Tbls. fresh lime juice
• 2 Tbls. St. Clement Sauvignon Blanc

For the salsa, combine the following ingredients and stir well.

• 1 cup crumbled Chevre (goat cheese)
• 1/4 cup roasted red bell pepper, chopped
• 1/4 cup cream cheese, softened
• 1 tsp. minced, seeded jalapeno pepper

6 (8 inch) flour tortillas
Cilantro sprigs

Spread about 2 Tbls. of the cheese mixture over each tortilla and fold in half to make the quesadilla. Coat a large skillet with oil and place over medium heat until hot. Add 2 quesadillas, heating one minute on each side until brown. Remove quesadillas as they cook and keep warm on baking sheet in 200° oven. Cut each quesadilla in thirds, place on plate and garnish with cilantro and papaya salsa on the side.

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