Ingredients: 3 tablespoons ancho chile powder,2 dried ancho chiles, stemmed and seeded,1/ 2 teaspoon chile de arbol powder,2 tablespoons canola oil, canola oil,1 pound fresh sweet red cherries, pitted and cut in half,1 tablespoon Brand-new Mexican chile powder,1/ 2 cup crema, crème fraîche or sour cream,1/ 4 cup sliced fresh cilantro leaves, chopped fresh flat-leaf parsley, for garnish,2 tablespoons finely grated fresh ginger,2 garlic cloves, carefully chopped,4 ounces fresh goat cheese, crumbled,1/ 4 teaspoon ground allspice,1 teaspoon ground cinnamon,1/ 4 teaspoon ground cloves,1 tablespoon clover honey, Kosher salt and newly ground black pepper,1 1/4 pounds lamb tenderloin, trimmed of extra fat,1 teaspoon packed light brown sugar,3 tablespoons loaded light brown sugar,1/ 2 cup fresh orange juice,1 little red onion, carefully diced,2 teaspoons unsweetened cocoa powder,1 1/2 cups grated white cheddar cheese,12(6-inch) white corn tortillas
Instructions: Soak the ancho chiles in 2 cups hot water for 30 minutes. Include the orange juice, 1/4 cup of the ancho soaking liquid, the brown sugar and honey, and stir until the brown sugar is dissolved, about 2 minutes., Stir in the cherries and ancho purée and cook up until the cherries soften and start to break down and the mix thickens, 20 to 30 minutes., Transfer the jam to a bowl, stir in the cilantro and let cool to room temperature., Combine the chile powders, cocoa powder, brown sugar, cinnamon, allspice, cloves, 1 teaspoon salt and 1/4 teaspoon pepper in a little bowl. Close the cover and grill till the bottoms are golden brown, about 1 minute., Transfer the quesadillas to a baking sheet, put the baking sheet on the grill, close the cover and cook until the cheese has actually melted, about 5 minutes., Cut the quesadillas into quarters and leading with ancho-cherry jam, goat cheese crema, lamb and sliced parsley., Coconut Marinated Pork Tenderloin Dish, Chopped Apple Salad Dish, Kentucky Hot Brown Sandwich Dish