Pepper, Swiss and Mango Quesadillas
- Total Time
A fun twist on a Mexican favorite. Make sure your mangoes are ripe and juicy; if they don't smell sweet, they probably won't taste like anything.
corn tortilla(s)16 small
reduced-fat shredded Monterey Jack cheese1 cup(s), or Swiss
roasted red peppers (packed in water)2 cup(s), chopped
mango(es)2 cup(s), chopped
cooking spray8 spray(s)
- Lay 8 tortillas on a work surface; top each with 1 tablespoon cheese, 1/4 cup pepper and 1/4 cup mango. Sprinkle each with 1 more tablespoon cheese; top wtih remaining tortillas.
- Coat a very large skillet with cooking spray and set over medium heat. Place 2 quesadillas in pan and cook until speckled brown on bottom, about 2 minutes. Carefully flip quesadillas and cook until speckled brown on other side and cheese melts, about 1 minute more. Transfer to a wire rack, cover to keep warm and repeat with remaining ingredients. Slice each quesadilla into 4 pieces and serve. Yields 2 pieces per serving.