[ THE ELECTRIC KITCHEN ]

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Fill quesadilla
with fresh fruit

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HECO Lighten up a quesadilla with a fruity filling.

These dishes were prepared by Julia Zee and Kapuanani Rothfus on "The Electric Kitchen" Sunday, in an episode called "Simply Healthy." The program airs at 4:30 p.m. on KITV/ABC.

All the recipes from the show, as well as an archive of recipes dating to 1995, are available at the Hawaiian Electric Co. Web site, www.heco.com.

Fruit Quesadillas

1 cup coarsely chopped assorted fresh fruit (strawberries, bananas, peaches, apricots, papaya, pineapple, or mangoes)
1 to 2 tablespoons brown sugar
1 teaspoon ground cinnamon
4 6-inch flour tortillas

Combine fruit and sugar. Sprinkle with cinnamon. Spread about 1/4 cup of the fruit mixture on each tortilla; carefully fold in half. Heat a small skillet; grill quesadillas about 1 minute or until lightly browned on both sides. Serves 4.

Asian Coleslaw

1/2 cup dry-roasted, unsalted peanuts
3 cups shredded won bok
2 cups torn lettuce leaves
1 cup grated carrot (about 2 carrots)
1 small red bell pepper, diced
1/4 cup chopped green onions

>> Dressing:
1/4 cup reduced-fat mayonnaise
2 tablespoons reduced-sodium soy sauce
4 teaspoons rice vinegar
1 tablespoon brown sugar
1 tablespoon sesame oil
1/2 to 1 teaspoon Chinese chile paste with garlic
1 teaspoon minced ginger
1 garlic clove, minced

Toast peanuts in a small, dry, skillet over medium-low heat, stirring constantly until light brown, about 2 to 3 minutes. Transfer to a plate to cool.

Put cabbage, lettuce, carrot, bell pepper and green onions in a large salad bowl.

To make dressing: Whisk ingredients together until smooth. Pour over salad; toss gently. Top with peanuts. Serves 6.

Nutritional information unavailable.

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