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© Meredith Corporation. All rights reserved. Used with permission.
Cut lamb into bite-size strips. In a 3 1/2- or 4-quart slow cooker combine meat, pepper strips, black beans, mango nectar, water, onion, wine, garlic, salt and cumin.
Cover and cook on Low for 9 to 10 hours or on High for 4 1/2 to 5 hours or until meat is tender; drain. Stir tomato paste into meat mixture.
For quesadillas, divide meat mixture, mango slices and cheese among 5 tortillas. Top with the remaining 5 tortillas. For a charcoal or gas grill, place quesadillas on the rack of an uncovered grill directly over medium heat. Grill about 2 minutes or until tortillas are golden and cheese is melted, carefully turning once halfway through grilling. (Or in a 12-inch nonstick skillet or on a griddle cook quesadillas, one at a time, over medium heat for 2 to 3 minutes or until lightly browned, turning once. Transfer quesadilla to a baking sheet. Keep warm in a 300°F oven while cooking the remaining quesadillas.
To serve, quarter each quesadilla and serve with jalapeño jelly and salsa.