Grilled Poblano Pepper and Mango Quesadillas

37 Reviews

Prep: 15 min
Cook: 40 min
Ready In: 55 min

“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.” - by BRENDATX

Ingredients

16 (10 inch) flour tortillas
1 (8 ounce) package cream cheese, softened
1 mango, peeled and diced
1 fresh poblano pepper, seeded and minced
1/4 cup butter, melted

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Metric US

Original recipe yields 8 servings

Directions

Preheat grill for medium heat.
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.
Grill quesadillas 5 minutes each side, or until golden brown. Remove from grill, and slice into wedges. Serve warm.

Nutrition

Amount Per Serving (8 total)

Calories
635 cal
32%

Fat
15.6 g
24%

Carbs
85.5 g
28%

Based on a 2,000 calorie diet

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Reviews (37)

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CAW13

Jul. 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 ski..." See moren. I've found that the more 'stuff' you use in the quesadilla, the better!"

Lora

Jan. 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...." See more"

LauraKKH

Nov. 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 ..." See more6 minutes and they were perfect."

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