Grilled Poblano Pepper and Mango Quesadillas

Grilled Poblano Pepper and Mango Quesadillas

43
BRENDATX 0

"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."

Ingredients

55 m {{adjustedServings}} servings 635 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

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

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

43
  1. 52 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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 t...

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.

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 gril...