Cowboy Chipotle Mango Quesadillas

Name: Cowboy Chipotle Mango Quesadillas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mexican
Ingredients: 4 fresh Anaheim chiles, fire roasted, stem and seeds removed; 4 fresh pasilla chiles, fire roasted, stems and seeds removed; 454 grams Cotija cheese, crumbled, approximately 1 1/2 cups (can be found in Mexican markets); 16 store-bought flour tortillas; 1 bunch fresh cilantro, leaves minced; 2 garlic cloves, minced; 2 bunches fresh green onions, grilled and chopped fine; 4 green onions, white and green parts, diced; 1 lime, juiced, about 2 tablespoons; 1 large ripe mango, peeled and small dice; 227 grams Parmesan, shredded (approximately 1 cup); 1 pinch Pinch salt and freshly ground black pepper; 454 grams sharp Cheddar, shredded (approximately 2 cups); 2 smalls or 3 chipotle peppers in adobo sauce, drained and brunoise or small dice (recommended: Embasa brand); 1 large jalapeno pepper, brunoise or small dice; 6 larges tomatoes, brunoise or small dice

You can never have too many Mexican recipes, so give Cowboy Chipotle Mango Quesadillas a try. This recipe covers 34% of your daily requirements of vitamins and minerals. This recipe serves 8. One serving contains 722 calories, 39g of protein, and 43g of fat. A mixture of green onions, sharp cheddar, parmesan, and a handful of other ingredients are all it takes to make this recipe so delicious. A couple people really liked this hor d'oeuvre. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Watch how to make this recipe.

Preheat the grill to medium.

Equipment you will use

Grill

Arrange the peppers on the hot grill, turning them when the skin is charred and blistered, and all sides have been roasted.

Ingredients you will need

Peppers

Equipment you will use

Grill

Remove the peppers to a bowl and set aside to cool. Scrape the flaking skins from the chiles and dice. Grill the green onions in the same way until lightly charred and wilted.

Ingredients you will need

Green Onions

Peppers

Chili Pepper

Equipment you will use

Grill

Bowl

Remove them from the grill to a cutting board and finely chop.

Equipment you will use

Cutting Board

Grill

Add the chiles, onion and the shredded cheeses to a medium bowl and mix well. 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.

Ingredients you will need

Pico De Gallo

Tortilla

Chipotle Chiles

Cheese

Chili Pepper

Spread

Onion

Toast

Equipment you will use

Bowl

Cut the quesadillas into quarters for single servings or into eighths for appetizers.

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.

Equipment you will use

Bowl

Drain the salsa of excess liquid and refrigerate until ready to use.

Ingredients you will need

Salsa

Equipment

Grill

Bowl

Cutting Board

Ingredients

Servings:

fresh Anaheim chiles, fire roasted, stem and seeds removed 4

fresh pasilla chiles, fire roasted, stems and seeds removed 454grams

Cotija cheese, crumbled, approximately 1 1/2 cups (can be found in Mexican markets)16

store-bought flour tortillas 1bunch

fresh cilantro, leaves minced 2

garlic cloves, minced 2bunches

fresh green onions, grilled and chopped fine 4

green onions, white and green parts, diced 1

lime, juiced, about 2 tablespoons 1large

ripe mango, peeled and small dice 227grams

Parmesan, shredded (approximately 1 cup)1pinch

Pinch salt and freshly ground black pepper 454grams

sharp Cheddar, shredded (approximately 2 cups)2smalls

or 3 chipotle peppers in adobo sauce, drained and brunoise or small dice (recommended: Embasa brand)1large

jalapeno pepper, brunoise or small dice 6larges

tomatoes, brunoise or small dice

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Sandhi Sanford and Benedict Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 65 dollars per bottle.