Best 9 Mango Quesadillas Recipes

HAM & MANGO QUESADILLAS

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.

MANGO QUESADILLAS

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.

CHICKEN AND MUSHROOM QUESADILLAS WITH CARROT AND MANGO SLAW

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.

CHICKEN, MANGO AND BRIE QUESADILLAS

Steps:

• Shred chicken into thin strips.
• Set a large non-stick frying pan over medium, brush with oil and lay a tortilla in frying pan.
• Scatter 1/4 portion each of chicken, mango, brie, cilantro and jalapeno over half of tortilla.
• Fold tortilla to enclose filling and cook until underside is golden, about 2 minute.
• Flip and continue until other side is golden, about 2 more minute.
• Repeat with remaining tortillas and filling ingredients (Keep cooked quesadillas warm in a 350F oven while making the others.
• Stir sour cream with lime zest and juice in a small bowl.
• Slice each quesadilla into 4 wedges and serve with sour cream dip.

BRIE AND MANGO QUESADILLAS

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.

GOAT CHEESE AND MANGO QUESADILLAS

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.

BLACKENED CHICKEN QUESADILLAS & CRANBERRY MANGO SALSA

Steps:

• For the Salsa (yields about 3 cups):.
• Toss the cranberries with the brown sugar then chop coarsley in a food processor, transfer to a heat resistant bowl and set aside.
• In a saucepan, combine granulated sugar and water over medium-high heat; bring to a boil while stirring; once boiling, stop stirring and allow to cook for 3 minutes, then immediately pour syrup over cranberries and allow to cool completely.
• Meanwhile, peel and dice kiwi and mango.
• Combine mango, kiwi, red onion,cilantro, lime juice, serrano chile, garlic and honey; mix well and add to cranberry mixture.
• Season with salt and pepper and refrigerate for at least 2 hours to allow flavors to blend.
• For the Quesadillas:.
• Place blackening seasoning in a shallow dish.
• Between two sheets of plastic wrap, flatten chicken breasts with a meat mallet or heavy skillet to a flat even thickness; rub each breast with a few drops of oil and dredge in the blackening seasoning to coat.
• Heat 1 tbl of peanut oil in a heavy skillet over high heat; add chicken and cook until blackened on both sides and cooked through- set aside to rest.
• In a separate skillet, heat vegetable oil over medium heat, add onions and saute until just translucent; turn heat to low and cook for 15 minutes until onions are soft but not browned.
• Stir in basil and honey and cook for 5 more minutes.
• Add chicken broth and turn up heat high enough for broth to simmer; cook until almost all of the broth has evaporated; remove from heat and set aside.
• Slice chicken into small pieces and mix with onions.
• To assemble: Sprinkle 1/4 cup cheese on one tortilla, then spoon on 1/4 of the chicken mixture; sprinkle with 2 tbl more cheese and place another tortilla on top.
• Lightly brush a skillet with peanut oil and heat over medium high heat; slide the quesadilla into the skillet and heat until cheese begins to melt; brush upper tortilla with peanut oil and flip quesadilla in skillet.
• When cheese is melted, remove from skillet, cut into quarters and serve with cranberry-mango salsa.
• Note: quesadillas (top brushed with oil) can also be cooked on a parchment lined sheet pan in a 350 degree oven until cheese melts.

ISLAND QUESADILLAS WITH LIME SOUR CREAM AND PUREED MANGO DIP

Steps:

• Preheat oven to 400 degrees F.
• Heat a stove-top grill pan or griddle to medium-high heat and coat with cooking spray. Season shrimp all over with salt, black pepper and cumin. Place shrimp on the hot pan and cook 2 minutes per side, until bright pink and cooked through. Place pineapple on grill next to shrimp and cook 2 minutes per side, until golden brown. Remove shrimp and pineapple from grill and cut both into 1-inch chunks.
• Arrange 4 tortillas on a flat surface. Top with, shrimp, pineapple, cheese, red peppers, and scallions. Place second tortilla on top. Transfer with hands or with a spatula, to a baking sheet. Place a second baking sheet on top to weigh down the tortillas. Bake for 10 minutes, or until cheese is melted and tortillas are golden brown.
• While the quesadillas are baking, in a small bowl, using a spoon, combine sour cream, lime zest and garlic. Mix well to combine.
• In a food processor, combine mango and lime juice. Puree until smooth and remove from food processor and place in a bowl. Using a rubber spatula, stir in cilantro.
• Remove quesadillas from the oven. Cut quesadillas into wedges and serve with lime sour cream and pureed mango on the side.

POBLANO, MANGO, AND BLACK BEAN QUESADILLAS

Steps:

• Preheat broiler. Heat oil in a large nonstick skillet over medium-high heat. Add onion, oregano, salt, pepper, and poblano, and sauté 5 minutes or until onion is tender. Add beans; cook 1 minute or until thoroughly heated. Remove from heat; stir in mango and avocado. Place flour tortillas on a baking sheet coated with cooking spray. Arrange about 3/4 cup bean mixture on half of each tortilla, leaving a 1/2-inch border. Sprinkle 2 tablespoons cheddar cheese over bean mixture, and fold tortilla in half. Lightly coat tortillas with cooking spray. Broil 3 minutes or until cheddar cheese melts.