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READY IN 55 mins

Grilled Poblano Pepper and Mango Quesadillas

Read Reviews (37)

"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." — BRENDATX

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Original recipe makes 8 servings Change Servings

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

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Directions

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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PREP 15 mins
COOK 40 mins
READY IN 55 mins

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This is delicious! I roasted my pepper over the gas burner until it was charred, then put it right into a sandwich bag while it was still hot...the steam makes it very simple to just wipe off the skin. I've found that the more 'stuff' you use in the quesadilla, the better!

—CAW13

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Most Helpful Critical Review

Dec 15, 2004

I had high hopes for this as I love mangos but was very disappointed. The Quesadillas didn't have very much flavour. I added a little cheddar cheese to a couple of them and they did have a slightly better flavour. Prefer CHEESY TORTILLAS from this site.

—Hot Chilli

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46 Ratings

Jan 25, 2004

These were pretty good but needed a little something more. I made up some sour cream and dill mixture for the side and also added some shreddec cheddar to a couple of them to add more flavor.

—Lora

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Nov 22, 2004

Wow,this was surprisingly great! I added the tiniest sprinkle of cheddar cheese for added flavor, and served them with sante fe caesar salad. I cooked the quesadillas on my George Foreman grill for 6 minutes and they were perfect.

—LauraKKH

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Jan 25, 2004

This was a really good recipe - have already used it twice. Substituted goat cheese for the cream cheese both times and cooked the peppers a little before adding them to the quesadilla the second time. Very simple but very flavorful. Great with black bean soup!

—THOLBROOK

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Jan 25, 2004

I wasn't sure how these were going to turn out because i don't like mangos, but they were good and my husband loved them too. We have been looking for a good poblano recipe because we have a poblano plant. and we found it!!!

—CHELSEAK3

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Jan 25, 2004

I REALLY loved this recipe! The wonderful thing about this recipe is it opens up a wide variety of different items to grill in tortilla wraps on the grill. The original was a big hit.

—VLADTHEGLAD

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Jan 25, 2004

Excellent! I loved them and so did my husband. I'll bet shrimp would be good in these too.

—SVPORTER

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Nutrition

Calories
635 kcal
32%

Carbohydrates
85.5 g
28%

Cholesterol
46 mg
15%

Fat
15.6 g
24%

Fiber
5.4 g
22%

Protein
14.9 g
30%

Sodium
813 mg
33%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Grilled Poblano Pepper and Mango Quesadillas

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 635
Calories from Fat: 141

% Daily Value *
Total Fat 15.6g 24 %
Saturated Fat 9.8g 49 %
Cholesterol 46mg 15 %
Sodium 813mg 33 %
Potassium 279mg 8 %
Total Carbohydrates 85.5g 28 %
Dietary Fiber 5.4g 22 %
Protein 14.9g 30 %
** Sugars 4g
Vitamin A 15 %
Vitamin C 20 %
Calcium 26 %
Iron 51 %
Thiamin 79 %
Niacin 44 %
Vitamin B6 9 %
Magnesium 15 %
Folate 103 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.