Pepper and Mango Quesadillas
Add a vibrant twist to your weeknight meals with these irresistible Pepper and Mango Quesadillas! This quick and easy recipe combines the smoky sweetness of sautéed red and green bell peppers, the juicy tropical flavor of fresh mango, and the gooey richness of melted cheddar or Monterey Jack cheese—all layered between golden, crisp flour tortillas. Accented with a hint of fresh cilantro and a touch of red onion, these quesadillas deliver the perfect balance of sweet, savory, and tangy flavors. Ready in just 25 minutes, they make a delightful vegetarian meal or snack, and they pair perfectly with sour cream and salsa for dipping. Perfect for busy nights or casual gatherings, these colorful quesadillas will elevate your Tex-Mex game and leave everyone asking for seconds!
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Recipe Information
Ingredients
- 4 large Flour tortillas
- 1 medium, diced Mango
- 1 medium, thinly sliced Red bell pepper
- 1 medium, thinly sliced Green bell pepper
- 2 cups Shredded cheese (cheddar or Monterey Jack)
- 0.5 medium, thinly sliced Red onion
- 2 tablespoons, chopped Cilantro
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 0.5 cup (optional, for serving) Sour cream
- 0.5 cup (optional, for serving) Salsa
Instructions
Heat a large skillet over medium heat and add the olive oil.
Add the sliced red and green bell peppers, red onion, salt, and black pepper to the skillet. Cook, stirring occasionally, for 5-7 minutes or until the vegetables begin to soften.
Remove the skillet from heat and set the cooked pepper mixture aside.
Place a tortilla on a clean flat surface. Sprinkle 1/4 cup of shredded cheese evenly over half of the tortilla.
Add a layer of the cooked pepper mixture (approximately 1/4 of the total mixture) on top of the cheese.
Add a few pieces of diced mango and a sprinkle of fresh cilantro over the vegetable mixture.
Top with another 1/4 cup of shredded cheese, then fold the tortilla in half to create a semi-circle.
Heat a non-stick skillet or griddle over medium heat. Place the folded quesadilla in the skillet and cook for 2-3 minutes on each side, or until the tortilla is golden-brown and the cheese is melted.
Repeat with the remaining tortillas and filling ingredients.
Slice each quesadilla into wedges and serve immediately with sour cream and salsa on the side, if desired.
Nutrition Facts
Calories |
1953 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.4 g | 157% | |
| Saturated Fat | 72.6 g | 363% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 298 mg | 99% | |
| Sodium | 4649 mg | 202% | |
| Total Carbohydrate | 156.7 g | 57% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 48.4 g | ||
| Protein | 80.8 g | 162% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2132 mg | 164% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1508 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
