Name: Cheese and Hominy Quesadillas with Tropical Salsa
Yield: Makes 4 servings
Ingredients: 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

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Cheese and Hominy Quesadillas with Tropical SalsaDasha Wright Ewing

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.

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