Mango Quesadillas Food

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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.

MANGO AND BRIE QUESADILLA WITH SOUR CREAM AND LIME DIPPING SAUCE



Mango and Brie Quesadilla with Sour Cream and Lime Dipping Sauce image

Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 10

4 (8-inch flour) tortillas (available in all grocery stores but sometimes hidden in the refrigerated or frozen food sections)
1 ripe mango, peeled, and sliced (If unavailable, replace with papaya or pear)
1 serrano chile, or 2 jalapeno chiles, minced
2 scallions, trimmed and diced
1/2 cup lightly packed fresh cilantro leaves, chopped, stems discarded before measuring
8 ounces Brie, sliced into long 1/4-inch slices (Rind removal is optional but I always remove it)
Sour Cream and Lime Dipping Sauce, recipe follows
1/4 cup sour cream or plain yogurt
2 tablespoons freshly squeezed lime juice
1/4 teaspoon salt

Steps:

  • Heat a 10-inch nonstick saute pan over medium-high heat. Place 1 tortilla in the dry pan for approximately 1 minute per side, or until it just begins to brown. Remove. Repeat with the second tortilla. (If your tortilla expands like a blowfish, poke it with a fork to release the hot air.)
  • After the second tortilla has browned, leave it in the pan and reduce heat to medium-low. Spread half of the mango evenly over the tortilla, then top with half of the peppers, scallions, cilantro, and Brie strips. Top with the first tortilla. Cover the pan with a lid, reduce heat to medium-low, and cook for 2 minutes.
  • Flip the quesadilla with a spatula, re-cover the pan, and continue cooking for 2 more minutes. (Don't worry if a bit of cheese escapes and begins to sizzle loudly.)
  • Remove the quesadilla from the pan, let sit for 1 minute, then slice into 8 wedges (like a pizza). Serve immediately with the sour cream dipping sauce.
  • Repeat with the remaining ingredients. Serve with Sour Cream and Lime Dipping Sauce.
  • Blend sour cream, lime juice and salt with a fork until the mixture is smooth. Transfer to a small decorative bowl or teacup and refrigerate.

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

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.

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.

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.

CHICKEN AND MUSHROOM QUESADILLAS WITH CARROT AND MANGO SLAW



Chicken and Mushroom Quesadillas with Carrot and Mango Slaw image

These delicious quesadillas are packed with flavor thanks to lightly spiced chicken, mushrooms, spinach, and Monterey Jack cheese. A tangy mix of cilantro, yogurt, and lime juice makes the perfect dipping sauce, and pretty carrot and mango ribbons combine for a refreshing slaw.

Provided by Katherine Sacks

Categories     Back to School     Dinner     Kid-Friendly     Tortillas     Yogurt     Mushroom     Chicken     Mango     Spinach     Monterey Jack     Small Plates

Yield 4 servings

Number Of Ingredients 14

1/2 teaspoon ground cumin
5 tablespoons olive oil, divided
1 1/4 teaspoons kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
1 1/4 pounds boneless, skinless chicken thighs, trimmed
6 ounces button mushrooms, trimmed, coarsely chopped
2 limes
1/2 cup Greek-style plain full- or low-fat yogurt
3 tablespoons coarsely chopped cilantro, plus whole leaves for serving
2 medium carrots (about 4 ounces each), peeled
1 medium mango, thinly sliced
5 ounces baby spinach (about 4 packed cups)
4 (10") flour tortillas
2 cups shredded Monterey Jack cheese (about 8 ounces)

Steps:

  • Preheat oven to 425°F. Stir cumin, 3 Tbsp. oil, 1 tsp. salt, and 1/2 tsp. pepper in a large bowl. Add chicken and mushrooms and toss to coat. Spread on a rimmed baking sheet and roast until an instant-read thermometer inserted into thickest part of thigh registers 165°F, 15-17 minutes.
  • Meanwhile, juice limes to yield 6 Tbsp. juice. Blend yogurt, 3 Tbsp. lime juice, and 3 Tbsp. cilantro in a blender until smooth.
  • Shave carrots with a vegetable peeler lengthwise into ribbons (or use the large holes of a box grater). Whisk 1 Tbsp. oil and remaining 3 Tbsp. lime juice, 1/4 tsp. salt, and 1/4 tsp. pepper in a large bowl. Add carrots and mango; toss gently to coat.
  • Remove baking sheet from oven, arrange spinach over chicken, and continue to roast until spinach is wilted, about 2 minutes. Transfer chicken to a cutting board, leaving spinach on sheet, and thinly slice.
  • Arrange tortillas on a work surface. Dividing evenly, layer cheese, chicken, mushrooms, and spinach on one side of each tortilla. Fold tortillas in half to create half-moons.
  • Heat 1 1/2 tsp. oil in a large heavy skillet over medium-low until hot. Cook 2 quesadillas, turning once, until cheese is melted and tortillas are browned, 1-2 minutes per side. Transfer quesadillas to serving plates, then cook remaining quesadillas with remaining 1 1/2 tsp. oil.
  • Sprinkle quesadillas with cilantro leaves and serve with yogurt sauce and carrot-mango slaw alongside.
  • Do Ahead
  • Chicken and mushrooms can be cooked and yogurt sauce can be made 4 days ahead; cover and chill.

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

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