Mango Quesadillas Recipes

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BRIE AND MANGO QUESADILLAS



Brie and Mango Quesadillas image

I haven't tried this yet,but it sounds like a yummy appetizer.I got it off my friends winery website.

Provided by Divinemom5

Categories     Cheese

Time 16m

Yield 8-10 serving(s)

Number Of Ingredients 10

8 ounces brie cheese, rind removed and cut into 1/2 cubes
1 large mango, peeled and cut into 1/2 inch cubes
1 red pepper, roasted peeled,seeded and diced
1 (4 ounce) can chopped green chilies, drained
1/4 cup finely chopped red onion
3 tablespoons coarsely chopped cilantro
1 jalapeno, seeded and minced
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
8 6-inch flour tortillas

Steps:

  • Combine all ingredients (except tortillas) in bowl.
  • Mix well.
  • Divide mixture evenly among tortillas and fold tortillas in half.
  • Heat large non stick skillet over medium high heat,add 1 or 2 filled tortillas.
  • cook until cheese melts,turning once,about 3 minutes per side.
  • Repeat with remaining tortillas,cut each in half to serve.

GRILLED CHICKEN-MANGO QUESADILLAS



Grilled Chicken-Mango Quesadillas image

Mango salsa and habanero-studded cheese put the sweet and the hot into these tasty grilled chicken quesadillas.

Provided by My Food and Family

Categories     Peppers

Time 45m

Yield 4 servings

Number Of Ingredients 5

1/4 cup KRAFT Mango Chipotle Vinaigrette Dressing
2 small boneless skinless chicken breasts (1/2 lb.), pounded to 1/2-inch thickness
4 flour tortillas (6 inch)
1/4 cup mango salsa
1 cup KRAFT Shredded Hot Habanero Cheese

Steps:

  • Heat grill to medium heat.
  • Pour dressing over chicken in shallow dish; turn to evenly coat both sides of breasts. Refrigerate 15 min. to marinate.
  • Remove chicken from marinade; discard marinade. Grill chicken 5 to 6 min. on each side or until done (165ºF).
  • Cut chicken into thin strips. Top tortillas with salsa, cheese and chicken; fold in half. Grill 1 to 2 min. on each side or until cheese is melted and quesadillas are lightly browned on both sides.

Nutrition Facts : Calories 280, Fat 13 g, SaturatedFat 5 g, TransFat 0.5 g, Cholesterol 60 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 20 g

GOAT CHEESE AND MANGO QUESADILLAS



Goat Cheese and Mango Quesadillas image

Tangy goat cheese and tropical mango make a distinctive pairing inside this easy-to-make lunch that uses wholesome whole-wheat tortillas.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 6

4 ounces fresh goat cheese, room temperature
6 whole wheat tortillas (6-inch)
1 large ripe mango, peeled, pitted, and thinly sliced
1/2 small red onion, thinly sliced
1 jalapeno, thinly sliced
1/3 cup fresh cilantro leaves

Steps:

  • Spread goat cheese on tortillas. Divide mango, onion, jalapeno, and cilantro on one half of each tortilla. Fold tortilla over filling.
  • Heat a large heavy skillet over medium-high. Working in batches, cook quesadillas until cheese softens and tortillas are crisp and browned in spots, 1 to 2 minutes per side (if skillet begins to scorch, reduce heat to medium). Transfer quesadillas to a cutting board and cut each into 4 wedges. Serve immediately.

Nutrition Facts : Calories 156 g, Fat 5 g, Fiber 3 g, Protein 6 g

HAM & MANGO QUESADILLAS



Ham & Mango Quesadillas image

If you like the ease of quesadillas, especially on busy weeknights, you'll really love this fresh and fruity variation featuring mango-enhanced jarred salsa. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 8

1 tablespoon butter
4 flour tortillas (8 inches)
2 cups shredded Monterey Jack cheese
1 medium mango, peeled and cubed, divided
1/4 pound thick sliced deli ham, cut into 1/2-in. strips
6 teaspoons minced fresh cilantro, divided
3/4 cup salsa
Sour cream, optional

Steps:

  • Spread butter over one side of each tortilla. Place tortillas, butter side down, on a griddle. Sprinkle each with 1/2 cup cheese, 3 tablespoons mango, 1/4 cup ham and 1 teaspoon cilantro. Fold over and cook over low heat for 1-2 minutes on each side or until cheese is melted. Cut into wedges., Combine the salsa and remaining mango and cilantro; serve with quesadillas. Garnish with sour cream if desired.

Nutrition Facts : Calories 459 calories, Fat 24g fat (13g saturated fat), Cholesterol 70mg cholesterol, Sodium 1018mg sodium, Carbohydrate 38g carbohydrate (10g sugars, Fiber 1g fiber), Protein 24g protein.

CHICKEN MANGO QUESADILLAS



Chicken Mango Quesadillas image

Chicken Mango Quesadillas made with honey lime chicken, homemade fresh mango salsa, pepper jack cheese, and an optional jalapeno cream cheese all melted inside a buttery tortilla. A popular Mexican dinner made in less than 30 minutes.

Provided by Melissa Stadler, Modern Honey

Categories     Dinner

Time 35m

Number Of Ingredients 15

1 lb. Chicken Breast (cut into bite size pieces)
Oil or Cooking Spray
1/4 cup Honey
1 Tablespoon Fresh Lime Juice
1 teaspoon Salt
1 teaspoon Pepper
2 Mangoes (diced)
1 Red Pepper (diced)
1/4 cup Cilantro (chopped)
1/2 Jalapeno (diced)
2-3 cups Pepper Jack Cheese (Monterey Jack or Mexican Blend Cheese)
4 Flour Tortillas
Butter (for pan)
4- ounce Cream Cheese (softened)
1/2 Jalapeno (finely diced)

Steps:

  • In a large skillet, saute chicken until cooked through and lightly golden brown -- about 5-6 minutes. Add honey, lime juice and salt and pepper and coat. Cook for another 1-2 minutes. Set aside.
  • To make salsa -- add all ingredients in small bowl and stir together. If mangoes aren't ripe enough, may add a drizzle of honey.
  • To make optional jalapeno cream cheese -- mix softened cream cheese and jalapenos in a small bowl.
  • To assemble chicken mango quesadillas -- spread jalapeno cream cheese over half of the tortilla. Top with honey lime chicken and pepper jack cheese.
  • Heat skillet over medium heat. Add butter to the pan. Place tortilla on top of butter. Cook until cheese starts to melt. Watch it carefully and lower temperature if the outside is getting too done and the cheese isn't melting yet. Open and add mango salsa. Cook for 1 minute longer.
  • Cut into slices and serve warm. Great for leftovers too!

GRILLED POBLANO PEPPER AND MANGO QUESADILLAS



Grilled Poblano Pepper and Mango Quesadillas image

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.

Provided by BRENDATX

Categories     World Cuisine Recipes     Latin American     Mexican

Time 55m

Yield 8

Number Of Ingredients 5

16 (10 inch) flour tortillas
1 (8 ounce) package cream cheese, softened
1 mango, peeled and diced
1 fresh poblano pepper, seeded and minced
¼ cup butter, melted

Steps:

  • 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 Facts : Calories 635 calories, Carbohydrate 85.5 g, Cholesterol 46.1 mg, Fat 15.6 g, Fiber 5.4 g, Protein 14.9 g, SaturatedFat 9.8 g, Sodium 813.3 mg, Sugar 4 g

MANGO BRIE QUESADILLA



Mango Brie Quesadilla image

Provided by Food Network

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 12

1 ripe mango
1/3 pound Brie, frozen
2 flour tortillas (a no lard style, preferably)
1 tablespoon butter
Avocado Salsa, recipe follows
1 medium avocado
2 tablespoons red onion, diced fine
Pinch garlic powder
1 tablespoon fresh lime juice
1 tablespoon fresh chopped cilantro
1/2 teaspoon jalepeno, chopped fine (optional)
Kosher salt and black pepper, to taste

Steps:

  • Remove Brie from freezer to let warm up. Carefully remove skin from mango and cut away from seed as much of meat as possible (remember mangos have a flat seed, so you should be able to get 2 large meaty pieces) Carefully slice mango into thin strips. By this time the Brie has begun to thaw, and should slice easily into very thin strips. (Brie, being such a soft cheese, could never otherwise be sliced, unless frozen first.) Lay a tortilla on a work surface and place 2/3 of the Brie slices on the tortilla. Add about 6 to 8 of the mango slices, and top with remaining Brie. (This will glue the quesadilla together when cooked.) Top with remaining tortilla and press together.
  • Heat nonstick 10-inch saute pan and add butter on medium heat. Saute quesadilla until golden brown on both sides. Remove from heat and allow to cool 5 minutes, cut into 8 slices and top with Avocado Salsa.
  • In a large bowl, mix together all salsa ingredients. Let sit at room temperature for at least 15 minutes to let the flavors mingle.

MANGO BRIE QUESADILLA



Mango Brie Quesadilla image

Provided by Food Network

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 12

1 ripe mango
1/3 pound Brie, frozen
2 flour tortillas (a no lard style, preferably)
1 tablespoon butter
Avocado Salsa, recipe follows
1 medium avocado
2 tablespoons red onion, diced fine
Pinch garlic powder
1 tablespoon fresh lime juice
1 tablespoon fresh chopped cilantro
1/2 teaspoon jalepeno, chopped fine (optional)
Kosher salt and black pepper, to taste

Steps:

  • Remove Brie from freezer to let warm up. Carefully remove skin from mango and cut away from seed as much of meat as possible (remember mangos have a flat seed, so you should be able to get 2 large meaty pieces) Carefully slice mango into thin strips. By this time the Brie has begun to thaw, and should slice easily into very thin strips. (Brie, being such a soft cheese, could never otherwise be sliced, unless frozen first.) Lay a tortilla on a work surface and place 2/3 of the Brie slices on the tortilla. Add about 6 to 8 of the mango slices, and top with remaining Brie. (This will glue the quesadilla together when cooked.) Top with remaining tortilla and press together.
  • Heat nonstick 10-inch saute pan and add butter on medium heat. Saute quesadilla until golden brown on both sides. Remove from heat and allow to cool 5 minutes, cut into 8 slices and top with Avocado Salsa.
  • In a large bowl, mix together all salsa ingredients. Let sit at room temperature for at least 15 minutes to let the flavors mingle.

MANGO QUESADILLAS



Mango Quesadillas image

The flavor and texture of mango goes well with black beans and Cheddar cheese in this easy main dish. The recipe uses vegetarian chicken substitute, but real chicken would work just as well.

Provided by MOTTSBELA

Categories     World Cuisine Recipes     Latin American     Mexican

Time 30m

Yield 6

Number Of Ingredients 15

1 (15 ounce) can black beans, drained
1 tablespoon vegetable oil
½ onion, chopped
1 red bell pepper, chopped
1 teaspoon chili powder
1 pinch cayenne pepper
1 pinch dried oregano
1 pinch dried basil
1 mango - peeled, seeded and diced
1 (6 ounce) package seasoned chicken-style vegetarian strips (such as Lightlife Smart Strips®)
6 (10 inch) flour tortillas
1 (8 ounce) package shredded Cheddar cheese
1 cup arugula leaves
1 (4 ounce) jar jalapeno pepper rings
1 (8 ounce) jar salsa

Steps:

  • Place the beans in a saucepan over medium heat, and cook 5 minutes. Partially mash with a potato masher or large spoon. Reduce heat to low, and keep warm until ready to serve.
  • Heat the oil in a skillet over medium heat. Stir in the onion and red bell pepper. Season with chili powder, cayenne pepper, oregano, and basil. Cook and stir until vegetables are tender. Mix in mango and vegetarian chicken strips, and continue cooking about 2 minutes, until vegetarian chicken is heated through.
  • In a separate skillet over medium heat, place the tortillas one at a time until soft and warm, about 2 minutes per side. Spread warm tortillas with equal amounts of the the black beans, mango mixture, Cheddar cheese, arugula, and jalapenos. Fold tortillas over the filling and top with salsa to serve.

Nutrition Facts : Calories 503.1 calories, Carbohydrate 49.2 g, Cholesterol 39.2 mg, Fat 24.2 g, Fiber 5.8 g, Protein 23.2 g, SaturatedFat 10.1 g, Sodium 1421.2 mg, Sugar 9.5 g

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