Chipotle Mango Quesadillas

  • Preparation Time15 mins
  • Cooking Time30 mins
  • Serves8
  • DifficultyEasy

For the quesadillas

4 fresh pasilla chillies, fire roasted, stems and seeds removed
4 fresh Anaheim chillies, fire roasted, stem and seeds removed
4 spring onions, white and green parts, diced
500g Cotija cheese, crumbled (can be found in Mexican markets)
500g sharp Cheddar cheese, shredded
250g Parmesan cheese, shredded
200ml chipotle mango pico de gallo, recipe follows
16 store-bought flour tortillas

For the chipotle mango pico de gallo de los vaqueros

6 large tomatoes, brunoise or small dice
2 bunches fresh spring onions, griddled and chopped fine
1 bunch fresh coriander, leaves minced
1 large jalapeno pepper, brunoise or small dice
1 large ripe mango, peeled and small dice
2 garlic cloves, minced
2 or 3 chipotle peppers in adobo sauce, drained and brunoise or small dice
1 lime, juiced, about 30ml
Pinch salt and freshly ground black pepper
For the quesadillas:
1) Preheat the griddle to medium.

2) Arrange the chillies on the hot griddle, turning them when the skin is charred and blistered, and all sides have been roasted. Remove the chillies to a bowl and set aside to cool. Scrape the flaking skins from the chillies and dice. Griddle the spring onions in the same way until lightly charred and wilted. Remove them from the griddle to a cutting board and finely chop.

2) Add the chillies, onion and the shredded cheeses to a medium bowl and mix well.

3) Put 1 tortilla on top of well seasoned comal and spread it with some of the cheese mixture. Top with some chipotle Pico de Gallo and cover with a second tortilla. After about 2 minutes carefully flip and toast the other side, about 2 to 3 minutes. The tortillas should be golden brown and the cheese should be thoroughly melted. Repeat with remaining tortillas and filling.

4) Cut the quesadillas into quarters for single servings or into eighths for appetizers and serve.

For the pico de gallo:
1) Combine all the ingredients in a glass bowl and mix well. It is best to let this stand for at least 1 hour to allow the flavors to marry.

2) Drain the pico de gallo of excess liquid and refrigerate until ready to use.

Chipotle Mango Quesadilla

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