Pepper, Swiss and Mango Quesadillas

Total Time
22 min
10 min
12 min
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 cheese

1 cup(s), or Swiss

roasted red peppers (packed in water)

2 cup(s), chopped


2 cup(s), chopped

cooking spray

8 spray(s)


  1. 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.
  2. 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.


Want to spice up these quesadillas? Sprinkle a few drops of bottled hot red pepper sauce or a few bits of diced, seeded, fresh jalapeno chiles over the cheese before adding the second tortilla to each.

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