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Grilled Poblano Pepper and Mango Quesadillas

Grilled Poblano Pepper and Mango Quesadillas

  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    55 m
BRENDATX

BRENDATX

We developed this recipe after trying a similar appetizer at a restaurant in Austin, TX. Depending on the peppers, these quesadillas can be mild and fruity or spicy hot.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 635 kcal
  • 32%
  • Fat:
  • 15.6 g
  • 24%
  • Carbs:
  • 85.5g
  • 28%
  • Protein:
  • 14.9 g
  • 30%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 813 mg
  • 33%

Based on a 2,000 calorie diet

Directions

  1. Preheat grill for medium heat.
  2. Spread half of the tortillas with about 2 tablespoons cream cheese each. Sprinkle mango and poblano peppers over cheese, and press another tortilla on top. Brush butter over the outside of each quesadilla, top and bottom.
  3. Grill quesadillas 5 minutes each side, or until golden brown. Remove from grill, and slice into wedges. Serve warm.
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Reviews

CAW13
28

CAW13

7/15/2005

This is delicious! I roasted my pepper over the gas burner until it was charred, then put it right into a sandwich bag while it was still hot...the steam makes it very simple to just wipe off the skin. I've found that the more 'stuff' you use in the quesadilla, the better!

Lora
26

Lora

1/25/2004

These were pretty good but needed a little something more. I made up some sour cream and dill mixture for the side and also added some shreddec cheddar to a couple of them to add more flavor.

LauraKKH
23

LauraKKH

11/22/2004

Wow,this was surprisingly great! I added the tiniest sprinkle of cheddar cheese for added flavor, and served them with sante fe caesar salad. I cooked the quesadillas on my George Foreman grill for 6 minutes and they were perfect.

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