Photo of Pepper, Swiss, and mango quesadillas by WW

Pepper, Swiss, and mango quesadillas

Total Time
22 min
10 min
12 min
This quesadilla recipe features a fun, refreshing twist on a Mexican favorite. The addition of mangoes to these hearty, cheesy appetizers keeps this version light and sweet. Just make sure that the mangoes you buy are ripe and juicy; if they don't smell like anything, then they probably won't taste like anything. Want to spice up these quesadillas? It's easy enough to do; simply sprinkle a few drops of your favorite bottled hot red pepper sauce or a few bits of diced, seeded, fresh jalapeno chiles over the tablespoon of Monterey Jack cheese before arranging the second tortilla over top of each, then proceed as directed.


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.