Manuel's Grilled Poblano Pepper and Mango Quesadillas
Depending on the peppers, these quesadillas can be mild and
fruity or spicy hot.
Serves 8
- 16 (10 inch) flour tortillas
- 1 (8 ounce) package cream cheese, softened
- 1 mango, peeled and diced
- 1 fresh poblano pepper, seeded and minced
- 1/4 cup butter, melted
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.
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