Quesadillas Maduros

Halve and juice the lime. Dice the apricot, removing the pit. Trim, deseed, and mince the Fresno chile. Peel the plantain and cut into ½ inch thick slices. Peel, halve, and thinly slice the red onion. TIP: Don’t worry if the plantain has black spots—that means it’s ripe.

Add just half the lime juice, diced apricot, sliced chile, shredded green cabbage, and a pinch of salt and pepper to a medium bowl. Toss the apricot slaw.

Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add sliced plantain and a pinch of salt and pepper. Cook on both sides until browned, 3 to 4 minutes. Add sliced onion to the pan and cook, stirring occasionally, until onions are soft and starting to brown in places, 5 to 7 minutes. Transfer plantain and onion to a large plate and wipe the skillet clean.

Place tortillas on a flat surface, divide cooked plantain and onion and mozzarella between tortillas, and fold tortillas in half. Return the large nonstick skillet to medium-high heat with 1 tsp vegetable oil. Add one quesadilla and cook until golden brown, 2 to 3 minutes per side. Repeat with the remaining quesadilla, adding another 1 tsp vegetable oil to the skillet before cooking. TIP: If the quesadilla is getting too browned but the cheese hasn’t melted yet, lower the heat

Halve the avocado, remove the pit, scoop out the flesh, and add it to a small bowl. Add remaining lime juice and a pinch of salt and pepper, and smash avocado with a fork. Cut the quesadillas maduros into quarters. Top with apricot slaw and serve with a dollop of smashed avocado. Enjoy!