These quesadillas, filled with mango chutney and cheese, can be assembled ahead of time and wrapped in plastic until ready to grill.

　　

Ingredients

serves 12

　　3/4 cup Major Grey’s chutney

　　12 6-inch flour tortillas

　　1 1/2 cups sharp Cheddar cheese, grated on the large holes of a box grater

　　3/4 cup sour cream, for garnish

　　Tomatillo Salsa (recipe follows)

　　

Tomatillo Salsa

1 1/2 pounds tomatillos, husks removed

　　1 jalapeño pepper

　　1 small yellow onion, finely chopped

　　2 tablespoons red-wine vinegar

　　1/4 cup chopped fresh cilantro

　　Coarse salt and freshly ground pepper

　　(makes 3 cups)

　　

Step 1

Preheat the grill. Using a spatula, spread 2 tablespoons of the chutney evenly over 6 tortillas. On each, sprinkle 1/4 cup cheese over the chutney; top with the remaining tortillas. Grill until the cheese is melted and the tortillas are slightly golden, about 2 minutes on each side. Using a sharp knife or scissors, cut each tortilla into 6 wedges. Serve with sour cream and salsa.

　　

Tomatillo Salsa

Step 2

Preheat the grill. Roast the tomatillos and jalapeño until soft and slightly charred, about 10 minutes. Set aside to cool. Remove the charred skin from the jalapeño. Halve the jalapeño lengthwise; remove the seeds. Chop finely, and set aside. Chop the tomatillos. Place them in a bowl, and add the jalapeño, onion, vinegar, and cilantro. Season with salt and pepper.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.