1 mango, peeled, pitted, and finely chopped
2 tablespoons finely chopped red onion
2 tablespoons finely chopped jicama or apple
2 tablespoons finely chopped red bell pepper
1 teaspoon (for mild salsa) or 1 tablespoon (for hot salsa) minced fresh jalapeño chile
2 tablespoons minced fresh cilantro leaves
2 tablespoons freshly squeezed lime juice
1/4 teaspoon salt
4 ounces blue cheese, crumbled
4 ounces Queso Oaxaca, torn into shreds
8 (8 inch) flour tortillas
4 sprigs fresh cilantro, leaves only
3 to 4 tablespoons vegetable oil
Additional fresh cilantro leaves, for garnish
1/4 cup diced red bell pepper, for garnish
Place the mango in a medium bowl. Add the onion, jicama, bell pepper, jalapeño, cilantro, lime juice, and salt. Mix briefly to combine and set aside. Mango Salsa makes about 1 1/2 cups.
Combine the blue cheese and Queso Oaxaca. Lay 4 flour tortillas out on a work surface. Sprinkle an equal amount of cheese on each tortilla, spreading it to within 1/2 inch of the edges. Place one-fourth of the minced cilantro on top of each. Place the remaining tortillas on top to form quesadillas.
Preheat the oven to 250º. Heat an 8 to 10 inch nonstick skillet over medium heat. Brush both sides of the quesadillas with oil, using about 2 tablespoons in all. Brush the pan with some of the remaining oil. Place 1 quesadilla in the pan and cook until golden brown on both sides, turning once. Remove to a baking sheet. Continue with the remaining quesadillas. Place the quesadillas in the oven and heat for 5 to 10 minutes, until the cheese is melted and oozy.
To serve, remove the quesadillas from the oven and cut each into quarters. Place 4 overlapping wedges on each individual heated serving plate. Top with 2 tablespoons of salsa. Garnish each with a sprig of cilantro and a sprinkling of bell pepper. Serve warm. Makes 4 quesadillas.