Mango Quesadillas

By: Sheilah Kaufman

These can be used for an appetizer or main course, just make sure you have enough! You can substitute papaya for mango or use both of them. You can also add chunks of cooked chicken if desired. This recipe would be great to make if you have a lot of guests coming over to Super Bowl Sunday! Finger food friendly and easy to make, what could be a better Super Bowl food? From: Simply Irresistible: Easy, Elegant, Fearless, Fussing Cooking by Sheilah Kaufman.

Ingredients:

  • 7 ounce jar roasted red peppers, drained 
  • dash of hot sauce
  • 4 (9 or 10-inch) flour tortillas or use smaller ones and have more!
  • 2 cups grated Monterey Jack cheese with or without Jalapenos
  • 1 large mango, peeled and chopped
  • 4 Tbsp. (or more) pesto
  • 2 Tbsp. butter or margarine

 Preheat oven to 375°F.

Place the red peppers and the hot sauce in the processor and blend until smooth.

Place mixture in a small bowl. This can be done ahead, covered and refrigerated.

Place tortillas on a work surface and brush 1 tablespoon of pesto over half of each tortilla.

Sprinkle 1/4 of the cheese and mangos over the pesto.

Add chicken if using.

Fold the other half of each tortilla over the cheese and mango, gently pressing. Melt a tablespoon of the butter or margarine in a large skillet over medium heat.

Cook the quesadillas until golden brown on each side, adding more butter as needed.
Transfer quesadillas to a large baking sheet and brush the tops with the red pepper mixture.

Bake the quesadillas until the cheese melts and tortillas are crisp - about 5 to 10 minutes.
Cut each quesadilla into 6 wedges and serve with salsa and sour cream.

Serves 2 to 4.

HINT: One fourth pound of hard cheese (Cheddar, Swiss, Parmesan) will yield 1 cup of grated

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Mango Quesadilla Recipe

SHEILAH KAUFMAN - Recipes

A popular lecturer and expert on Mediterranean cooking and Jewish culinary history and traditions, Sheilah has been a guest speaker for The Library of Congress, The National Book Festival, Epcot’s Food and Wine Festival  In addition, she is a popular lecturer for Jewish Federations, Hadassah, diplomatic groups, and Oasis, and has been a frequent guest on television and radio programs (including Martha Stewart Live) across the nation. Sheilah also does consulting and has developed recipes and served as a national spokesperson for a number of international companies. Visit Sheilah's website here!