Salsa:

Combine mango, tomatoes, and onion in a small bowl. Squeeze lime and add juice to the mixture. Add zest from the lime.

Refrigerate for up to four hours.

Quesadillas:

Put four tortillas on your work surface.

Sprinkle half of the cheese evenly across all four tortillas.

Cover with pork or chicken barbeque.

Scatter chili, apples, scallions, and mushrooms over the meat.

Dot with a dollop of sour cream.

Sprinke with remaining cheese.

Cover with a second tortilla.

Head s nonstick dry skillet over medium heat. Place a quesadilla in the skillet and cook 3 to 4 minutes until brown, then turn over and brown other side for another 3 minutes. Remove and keep warm. Repeat for all quesadillas.

Cut each quesadilla into quarters. Top with salsa and serve with sour cream and guacamole.