Chipotle Mango Pico De Gallo De Los Vaqueros Recipes

COWBOY CHIPOTLE MANGO QUESADILLAS

Cowboy Chipotle Mango Quesadillas image

Provided by Food Network

Time 45m

Yield 8 single servings or 64 appetizers

Number Of Ingredients 17

Ingredients

4 fresh pasilla chiles, fire roasted, stems and seeds removed
4 fresh Anaheim chiles, fire roasted, stem and seeds removed
2 bunches fresh green onions, grilled and chopped fine
1 pound Cotija cheese, crumbled, approximately 1 1/2 cups (can be found in Mexican markets)
1 pound sharp Cheddar, shredded (approximately 2 cups)
1/2 pound Parmesan, shredded (approximately 1 cup)
1 cup Chipotle Mango Pico de Gallo, recipe follows
16 store-bought flour tortillas
6 large tomatoes, brunoise or small dice
4 green onions, white and green parts, diced
1 bunch fresh cilantro, leaves minced
1 large jalapeno pepper, brunoise or small dice
1 large ripe mango, peeled and small dice
2 garlic cloves, minced
2 or 3 chipotle peppers in adobo sauce, drained and brunoise or small dice (recommended: Embasa brand)
1 lime, juiced, about 2 tablespoons
Pinch salt and freshly ground black pepper

Steps:

Preheat the grill to medium.
Arrange the peppers on the hot grill, turning them when the skin is charred and blistered, and all sides have been roasted. Remove the peppers to a bowl and set aside to cool. Scrape the flaking skins from the chiles and dice. Grill the green onions in the same way until lightly charred and wilted. Remove them from the grill to a cutting board and finely chop. Add the chiles, onion and the shredded cheeses to a medium bowl and mix well. Put 1 tortilla on top of well seasoned comal and spread it with some of the cheese mixture. Top with some Chipotle Pico de Gallo and cover with a second tortilla. After about 2 minutes carefully flip and toast the other side, about 2 to 3 minutes. The tortillas should be golden brown and the cheese should be thoroughly melted. Repeat with remaining tortillas and filling. Cut the quesadillas into quarters for single servings or into eighths for appetizers.
Combine all the ingredients in a glass bowl and mix well. It is best to let this stand for at least 1 hour to allow the flavors to marry. Drain the salsa of excess liquid and refrigerate until ready to use.

COPYCAT CHIPOTLE-INSPIRED PICO DE GALLO SALSA RECIPE

Copycat Chipotle-Inspired Pico de Gallo Salsa Recipe image

This copycat Chipotle Pico de Gallo salsa recipe will blow you away with it's fresh flavor!

Provided by Trish - Mom On Timeout

Categories Appetizer

Time 10m

Number Of Ingredients 6

Ingredients

1 1/2 cups Roma tomatoes (chopped (seeds removed))
1/2 cup cilantro (chopped)
2 1/2 tbsp jalapeno pepper (finely diced (leave seeds in if you want spicier salsa))
1/2 red onion (finely diced)
1/2 tbsp Kosher salt
2 tbsp fresh lime juice

Steps:

Combine all ingredients and stir. Doesn't get any easier (or yummier)!

Nutrition Facts : Calories 15 kcal, Carbohydrate 4 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 875 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

CHIPOTLE MANGO PICO DE GALLO DE LOS VAQUEROS

Chipotle Mango Pico de Gallo de los Vaqueros image

Provided by Food Network

Categories appetizer

Time 1h15m

Yield 4 to 5 cups

Number Of Ingredients 9

Ingredients

6 large tomatoes, brunoise or small dice
4 green onions, white and green parts, diced
1 bunch fresh cilantro, leaves minced
1 large jalapeno pepper, brunoise or small dice
1 large ripe mango, peeled and small dice
2 garlic cloves, minced
2 or 3 chipotle peppers in adobo sauce, drained and brunoise or small dice (recommended: Embasa brand)
1 lime, juiced, about 2 tablespoons
Pinch salt and freshly ground black pepper

Steps:

Combine all the ingredients in a glass bowl and mix well. It is best to let this stand for at least 1 hour to allow the flavors to marry. Drain the salsa of excess liquid and serve.

CHIPOTLE PICO DE GALLO

Chipotle Pico De Gallo image

Aquired from The Culinary Institute of America: Grilling Cookbook, this is easy and makes a great topping for burritos, tacos, rice, stew, etc.

Provided by Sharon123

Categories Onions

Time 10m

Yield 1 cup

Number Of Ingredients 6

Ingredients

1 cup tomatoes, seeded, diced
4 teaspoons red onions, minced
1/2 teaspoon red wine vinegar
1/2 chipotle chile in adobo, minced
salt, to taste
1 tablespoon cilantro, sliced thin (chiffonade)

Steps:

Combine all the ingredients and mix well.
The pico de gallo can be used immediately, or it can be stored in a covered container in the refrigerator for up to 2 days. Enjoy!

Nutrition Facts : Calories 38.4, Fat 0.4, SaturatedFat 0.1, Sodium 10.2, Carbohydrate 8.3, Fiber 2.4, Sugar 5.3, Protein 1.8

CHIPOTLE PICO DE GALLO

Chipotle Pico de Gallo image

Categories Condiment/Spread Herb Onion Pepper Tomato Appetizer No-Cook Vegetarian Quick & Easy Wheat/Gluten-Free Lime Summer Bon Appétit Fat Free Vegan Pescatarian Paleo Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes about 3 cups

Number Of Ingredients 6

Ingredients

1/4 cup fresh lime juice
2 teaspoons minced canned chipotle chilies in adobo sauce
4 garlic cloves, minced
2 cups chopped seed tomatoes
1 cup chopped onion
1/2 cup chopped fresh cilantro

Steps:

Combine fresh lime juice, chipotle chilies and minced garlic in large bowl. Add chopped tomatoes, onion and fresh cilantro. Season to taste with salt. Let pico de gallo stand 1 hour at room temperature to allow flavors to develop.

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