Mango Chili Quesadillas
A simple and flavorful quesadilla recipe!
Servings: 30 wedges
Ingredients
- 1 medium yellow onion, thinly sliced
- 1 tablespoon freshly squeezed lime juice
- 10 flour tortillas
- 8 ounces brie cheese, thinly sliced
- 4 poblano chiles, roasted, peeled, seeded and diced
- 2 large mangoes, peeled and diced
- ¼ cup (½ stick) unsalted butter, melted
- ¼ cup canola or vegetable oil
Instructions
- Preheat the oven to 475℉.
- In small pan, saute the onion and lime juice with a splash of water for 2 to 3 minutes. Drain, rinse with cold water and drain again.
- In a small bowl, combine the butter and oil. Set aside.
- On one half of each tortilla, arrange 1/10 of the cheese, chilies and mango. Fold the tortillas in half. Brush both sides with the butter and oil mixture and place on a rimmed baking sheet. Bake for 5 to 10 minutes, until the cheese has melted and the tortillas are crispy. Cut each into thirds and serve hot.
Notes
- To roast chiles, roast in the oven at a high heat (425 degrees F) until turning black in spots- or use tongs to hold chili over an open flame until it's roasted and black. Move warm roasted peppers to a zip bag, close and let steam for about 15 minutes. Open the bag and the skins should slide off of the chilies. Cut open & remove seeds too.
Nutrition
Serving: 1wedge | Calories: 98kcal | Carbohydrates: 8g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 117mg | Potassium: 84mg | Fiber: 1g | Sugar: 3g | Vitamin A: 300IU | Vitamin C: 18mg | Calcium: 29mg | Iron: 1mg