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Colourful Pepper And Mango Quesadillas

Ingredients

Makes enough for about 3 (9-inch) quesadillas; each makes 3 to 4 appetizer servings or 2 entree servings

2 teaspoons vegetable oil
½ red bell pepper, seeded and chopped
½ green bell pepper, seeded and chopped
½ yellow bell pepper, seeded and chopped
½ red onion, chopped
1 teaspoon chilli 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 jalapeño chilli, minced or some crushed red pepper flakes to taste, optional
Flour tortillas (great to use two or three different colours/flavours)


Method

Heat oil in large non-reactive skillet over medium heat. Add peppers, onions, chilli powder and oregano. Sauté 2 minutes until softened. Add mango, cilantro, lime and hot pepper, if using. Stir to combine well; let cool.


For each quesadilla, spread ¾ cup filling over the tortilla. Spread 2 tablespoons of your favourite salsa over the filling. Sprinkle ½ 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 F oven 10 minutes or sauté them in a non-stick pan sprayed with non-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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