Lamb and Black Bean Quesadillas

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.

For each quesadilla, spread 1 cup meat mixture, a few mango slices, and 1/3 cup 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 non-stick 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. Remove quesadillas from skillet; place on a baking sheet. Keep warm in a 300° F oven. Repeat with remaining quesadillas, adding additional oil as needed.

To serve, quarter quesadillas and serve with jalapeno jelly and salsa.