A gift from Native American cooks, hominy is dried, hulled corn kernels. Sold rehydrated in cans, it also makes a great addition to soups, stews, and casseroles.

　　

Ingredients

Makes 4 servings

　　1 cup finely chopped peeled cored pineapple

　　1 cup diced peeled pitted mango

　　1/2 cup chopped red onion

　　1/4 cup chopped fresh cilantro

　　1 jalapeño chili, seeded, chopped

　　8 5- to 6-inch-diameter corn tortillas

　　2 cups (packed) grated hot pepper Monterey Jack cheese (about 8 ounces)

　　3/4 cup crumbled feta cheese (about 3 ounces)

　　1 cup drained golden hominy (from 15-ounce can)

　　3 tablespoons (or more) vegetable oil

　　

Step 1

Stir first 5 ingredients in medium bowl to blend. Season salsa with salt and pepper.

　　

Step 2

Cook tortillas over gas flame until blackened in spots, about 30 seconds per side. Transfer to work surface. Sprinkle 4 tortillas with both cheeses and hominy, dividing equally; top with remaining 4 tortillas. Heat 1 1/2 tablespoons oil in each of 2 heavy large skillets over medium heat. Place 2 quesadillas in each skillet. Cook until bottoms are crisp and brown, pressing occasionally with spatula, about 2 minutes. Turn quesadillas over. Cook until bottoms are brown and cheeses melt, adding more oil as needed, about 2 minutes longer. Cut quesadillas into quarters. Arrange 4 quarters on each of 4 plates. Serve with salsa.