Pomegranate, Gouda and Pear Quesadilla with POM Salsa

Pomegranate, Gouda and Pear Quesadilla with POM Salsa

Prep Time

 

Cook Time

 

Serves

 
POM quesadilla

Pomegranate, Gouda and Pear Quesadilla with POM Salsa just might be that perfect snack for football season–or any time.

A healthier approach to snacking with antioxidants from one of the superfruits!

Ingredients

  • Ingredients:
  • Quesadilla
  • 1 cup arils from 1-2 large POM Wonderful Pomegranates or POM POMS fresh pomegranate arils
  • 6 8-inch flour tortillas
  • 4 oz. smoked Gouda cheese, thinly sliced
  • 2 large firm pears, thinly sliced
  • 1 tablespoon granulated sugar
  • 1 teaspoon vegetable oil
  • POM Salsa
  • Juice from 1 large POM Wonderful Pomegranate*, or 1/4 cup POM Wonderful 100% Pomegranate Juice
  • 2 cups arils from 2-3 large POM Wonderful Pomegranates or POM POMS fresh pomegranate arils
  • 3-4 teaspoons chopped jalapeno pepper
  • 1/4 cup finely chopped yellow bell pepper
  • 4 tablespoon granulated sugar
  • 1 tablespoon rice vinegar

Preparation

  • 1 Preparation:
  • 2 Quesadilla:
  • 3 Score 1-2 fresh pomegranates and place in a bowl of water. Break open the pomegranate underwater to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/2 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)
  • 4 Place 2 strips of cheese on each tortilla
  • 5 Using fingers, press 1 teaspoon of arils into cheese.
  • 6 Add 2 slices of pear, sprinkle with sugar. Fold tortilla in half.
  • 7 Add 1/2 teaspoon oil to a nonstick skillet and heat.
  • 8 Place folded tortillas in the pan and brown lightly; turn over and cook until crisp. Add remaining 1/2 teaspoon of oil if needed.
  • 9 Cut each tortilla into halves and serve with POM Salsa
  • 10
  • 11 POM Salsa:
  • 12 Score 2-3 fresh pomegranates and place in a bowl of water. Break open the pomegranate under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 2 cups of the arils from the fruit and set aside. (Refrigerate or freeze remaining arils for another use.)
  • 13 Prepare fresh pomegranate juice.*
  • 14 Thoroughly mix to combine all ingredients. (Salsa will keep covered, in the refrigerator, for 2 to 3 days.)

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