Colorful Pepper and Mango Quesadillas Recipe

Colorful Pepper and Mango Quesadillas Recipe

• 2 teaspoons vegetable oil
• 1/2 red bell pepper, seeded and chopped
• 1/2 green bell pepper, seeded and chopped
• 1/2 yellow bell pepper, seeded and chopped
• 1/2 red onion, chopped
• 1 teaspoon chili powder
• 1 teaspoon oregano leaves
• 1 ripe but not too soft mango, peeled, seeded and chopped
• 1 tablespoon chopped cilantro
• Juice of 1 lime

• 1 serrano or jalapeno chile, minced, or some crushed red pepper flakes to taste, optional
• Flour tortillas (great to use two or three different colors/flavors)
• Heat oil in large nonreactive skillet over medium heat. 
• Add peppers, onions, chili powder and oregano. 
• Sauté 2 minutes until softened. 
• Add mango, cilantro, lime and hot pepper, if using. 
• Stir to combine well; let cool.
• Makes enough for about 3 (9-inch) quesadillas; each makes 3 to 4 appetizer servings or 2 entree servings.
• For each quesadilla, spread 3/4 cup filling over the tortilla. 
• Spread 2 tablespoons of your favorite salsa over the filling. 
• Sprinkle 1/2 cup shredded cheese over the salsa and top with the second tortilla. 
• Quesadillas can be assembled a day before cooking and stored stacked on a plate, covered well in your refrigerator. 
• Bake quesadillas on a baking pan in a preheated 375 degree F oven 10 minutes or sauté them in a nonstick pan sprayed with no-stick cooking spray. 
• Cook 2 minutes on each side until lightly browned and cheese is melted. 
• After cooking, cut into 2-inchwide wedges and garnish with cilantro sprigs.

Serve Colorful Pepper and Mango Quesadillas with salsa and sour cream.