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1. In a 3 1/2- or 4-quart slow cooker stir together meat strips, black beans, mango nectar, sweet peppers or Anaheim peppers, onion, garlic cloves, water, wine, salt, and cumin. Cover and cook on low-heat setting for 9 to 10 hours or on high heat setting for 4 1/2 to 5 hours or until lamb is tender; drain. Stir tomato paste into lamb mixture.
2. For each quesadilla, spread 1 cup meat mixture, a few mango slices, and 1/3 cup fontina cheese over 5 of the tortillas. Top with remaining tortillas. Place on an uncovered grill directly over medium heat about 2 minutes until golden and cheese is melted, carefully turning once. Or in a 12-inch skillet or griddle cook quesadillas, one at a time, over medium heat in the hot oil for 2 to 3 minutes or until lightly browned, turning once. Remove quesadillas from skillet; place on a baking sheet. Keep warm in a 300 degrees F oven. Repeat with remaining quesadillas, adding additional oil as needed.
3. To serve, quarter quesadillas and serve with jalapeno jelly, avocado dip, and salsa.