Roasted Garlic and Pepper Quesadillas with Mango Salsa

(courtesy of Alicia Barr, owner FiftyFifty Brewing and Drunken Monkey in Truckee. Serves 4)

Quesadillas

8 6-inch flour tortillas

1 3/4 cups Jack cheese, grated

1 garlic head

1 Anaheim or poblano pepper

1 to 2 tablespoons olive oil or grapeseed oil

1 avocado

Roast garlic and peppers at 400 degrees F on top rack of oven until tender (20 to 30 minutes). Immediately put pepper into plastic bag. Let cool, then rinse and remove skin. Cut into 1-inch pieces. Separate garlic cloves and peel. Cut large cloves in half.

Heat oil in large frying pan on medium heat. Reserving 4 tablespoons of cheese, divide remaining cheese among 4 tortillas, spreading it to cover tortilla. Top each with 1/4 of peppers and garlic. Sprinkle each with 1 tablespoon cheese, then top with tortilla. Cook quesadillas for a few minutes until tortillas start to brown, then flip and cook until cheese is melted and tortillas slightly brown.

Serve with the mango salsa, fresh avocado, FiftyFifty Spring Fever Golden Ale or CAPA (California Pale Ale) and Stout Chocolate Cake for dessert.

Mango Salsa

1 ripe mango, peeled and diced

1 ripe pear (or other fruit in season), peeled and diced

1 medium sweet yellow onion, chopped

2 to 3 garlic cloves, minced

1 to 2 teaspoons fresh ginger, minced

¼ cup chopped cilantro

Fresh lime juice

Combine first 6 ingredients and add lime juice to taste. Ideally, refrigerate for about 1 hour before serving to meld flavors.