Cheese and Hominy Quesadillas with Tropical Salsa

1 cup finely chopped, peeled, cored pineapple
1 cup diced, peeled, pitted mango
1/2 cup chopped red onion
1/4 cup chopped fresh cilantro
1 jalepeno chili, seeded and chopped

8  5-6" diameter corn tortillas
2 cups (packed) grated hot pepper Monterey Jack cheese (about 8 oz)
3/4 cup crumbled feta cheese (about 3 oz)
1 cup drained golden hominy (from 15 oz can)
3 tbsp (or more) vegetable oil

Stir the first 5 ingredient in a medium bowl to blend. Season with salt and pepper.
Cook tortillas over gas flame until blackened in spots, about 30 seconds per side. Transfer to a work surface. Sprinkle 4 tortillas with the cheese and hominy, dividing equally. Top with remaining 4 tortillas. Heat 1 1/2 tbsp oil in each of 2 heavy large skillets, over medium heat. Place 2 quesadillas in each skillet. Cook until bottoms are crisp and brown, pressing occasionally with spatula, about 2 minutes. Turn quesadillas over. Cook until bottoms are brown and cheese is melted, adding more oil to pans as needed, about 2 more minutes. Cut quesadillas into quarters. Arrange 4 quarters on each plate. Serve with fruit salsa. Makes 4 servings.