Colorful Pepper and Mango Quesadillas

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Colorful Pepper and Mango Quesadillas

 

2 teaspoons vegetable oil

1/2 red bell pepper, seeded and chopped

1/2 green bell pepper, seeded and chopped

1/2 yellow bell pepper, seeded and chopped

1/2 red onion, chopped

1 teaspoon chili powder

1 teaspoon oregano leaves

1 ripe but not too soft mango, peeled, seeded and chopped

1 tablespoon chopped cilantro

juice of 1 lime

 

1 serrano or jalapeno chile, minced, or some crushed red pepper flakes to taste,

optional

flour tortillas, great to use two or three different colors flavors

Heat oil in large nonreactive skillet over medium heat. Add peppers, onions,

chili powder and oregano. Saute 2 minutes until softened. Add mango, cilantro,

lime and hot pepper, if using. Stir to combine well; let cool.

Makes enough for about 3 (9-inch) quesadillas; each makes 3 to 4 appetizer

servings or 2 entree servings.

For each quesadilla, spread 3/4 cup filling over the tortilla. Spread 2

tablespoons of your favorite salsa over the filling. Sprinkle 1/2 cup shredded

cheese over the salsa and top with the second tortilla. Quesadillas can be

assembled a day before cooking and stored stacked on a plate, covered well in

your refrigerator. Bake quesadillas on a baking pan in a preheated 375 degree

oven 10 minutes or saute them in a nonstick pan sprayed with no-stick cooking

spray. Cook 2 minutes on each side until lightly browned and cheese is melted.

After cooking, cut into 2-inch-wide wedges and garnish with cilantro sprigs.

Serve with salsa and sour cream.

 

 

 

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