These Mango Chili Quesadillas are a simple and flavorful quesadilla recipe.
I used to live in Southern California where quesadillas are almost daily fare. My son grew up eating them for lunch, and they were on every appetizer and Happy Hour menu along with the chicken tenders and nachos. We don’t live in California anymore, but we still love our quesadillas! So it’s only normal to come up with lots of different ways to make them like these mango chili quesadillas.
This recipe features a unique take on the classic cheese quesadilla. Picture melted brie cheese combined with roasted chilies and fresh mango. It’s delicious!
How to roast poblano chilies:
Roast in the oven at a high heat (425 degrees F) until turning black in spots- or use tongs to hold chili over an open flame until it’s roasted and black. Move the warm roasted peppers to a zip bag, close and let steam for about 15 minutes. Open the bag and the skins should slide off of the chilies. Cut open and remove the seeds too.
Here are a few more quesadilla recipes you might enjoy:
Mango Chili Quesadillas
- 1 medium yellow onion, thinly sliced
- 1 tablespoon freshly squeezed lime juice
- 10 flour tortillas
- 8 ounces brie cheese, thinly sliced
- 4 poblano chilies, roasted, peeled, seeded & diced
- 2 large mangoes, peeled and diced
- ¼ cup (½ stick) unsalted butter, melted
- ¼ cup canola or vegetable oil
- Preheat the oven to 475 degrees F.
- In small pan, saute the onion and lime juice with a splash of water for 2 to 3 minutes. Drain, rinse with cold water and drain again.
- In a small bowl, combine the butter and oil. Set aside.
- On one half of each tortilla, arrange 1/10 of the cheese, chilies and mango. Fold the tortillas in half. Brush both sides with the butter and oil mixture and place on a rimmed baking sheet. Bake for 5 to 10 minutes, until the cheese has melted and the tortillas are crispy. Cut each into thirds and serve hot.
- To roast chilies, roast in the oven at a high heat (425 degrees F) until turning black in spots- or use tongs to hold chili over an open flame until it's roasted and black. Move warm roasted peppers to a zip bag, close and let steam for about 15 minutes. Open the bag and the skins should slide off of the chilies. Cut open & remove seeds too.