Grilled Poblano Pepper and Mango Quesadillas

Name: Grilled Poblano Pepper and Mango Quesadillas
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 8
Cuisine: Mexican
Ingredients: 59 milliliters butter, melted; 227 grams package cream cheese, softened; 16 10-inchs (10 inch) flour tortillas; 1 mango, peeled and diced; 1 fresh poblano pepper, seeded and minced

Grilled Poblano Pepper and Mango Quesadillas might be just the hor d'oeuvre you are searching for. This recipe serves 8. This recipe covers 18% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 13g of protein, 25g of fat, and From preparation to the plate, this recipe takes roughly 55 minutes. It is a good option if you're following a vegetarian diet. It will be a hit at your The Fourth Of July event. Head to the store and pick up butter, cream cheese, flour tortillas, and a few other things to make it today. To use up the cream cheese you could follow this main course with the Cream Cheese Dessert Wedges as a dessert.

Instructions

Preheat grill for medium heat.

Equipment you will use

Grill

Spread half of the tortillas with about 2 tablespoons cream cheese each.

Ingredients you will need

Cream Cheese

Tortilla

Spread

Sprinkle mango and poblano peppers over cheese, and press another tortilla on top.

Ingredients you will need

Poblano Pepper

Tortilla

Cheese

Mango

Brush butter over the outside of each quesadilla, top and bottom.

Ingredients you will need

Butter

Grill quesadillas 5 minutes each side, or until golden brown.

Equipment you will use

Grill

Remove from grill, and slice into wedges.

Equipment you will use

Grill

Serve warm.

Equipment

Grill

Ingredients

Servings:

59milliliters

butter, melted 227grams

package cream cheese, softened 1610-inchs

(10 inch) flour tortillas 1

mango, peeled and diced 1

fresh poblano pepper, seeded and minced

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices 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 Stoltz Organic Pinot Noir with a 5 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.