Grilled Poblano Pepper and Mango Quesadillas

Cinco de Mayo - BBQ and Grilling

We developed this recipe after trying a similar appetizer at a restaurant in Austin, TX. Depending on the peppers, these quesadillas can be mild and fruity or spicy hot.

Grilled Poblano Pepper and Mango Quesadillas

Brief

Prep 15 mins

Cook: 40 mins

Total: 55 mins

Servings: 8

Yield: 8 servings

Grilled Poblano Pepper and Mango Quesadillas

Ingredients

16 (10 inch) flour tortillas

1 (8 ounce) package cream cheese

softened

1 mango

peeled and diced

1 fresh poblano pepper

seeded and minced

¼ cup butter

melted

Hot Bean Dip

BBQ and Grilling

Directions

Step 1

Preheat grill for medium heat.

Step 2

Spread half of the tortillas with about 2 tablespoons cream cheese each. Sprinkle mango and poblano peppers over cheese and press another tortilla on top. Brush butter over the outside of each quesadilla top and bottom.

Step 3

Grill quesadillas 5 minutes each side or until golden brown. Remove from grill and slice into wedges. Serve warm.

Nutritional Information

Grilled Poblano Pepper and Mango Quesadillas

Servings Per Recipe:8

Calories: 635

% Daily Value *

Protein: 14.9g 30%

Carbohydrates: 85.5g 28%

Dietary Fiber: 5.4g 22%

Sugars: 4g

Fat: 15.6g 24%

Saturated Fat: 9.8g 49%

Cholesterol: 46.1mg 15%

Vitamin A Iu: 771.6IU 15%

Niacin Equivalents: 5.7mg 44%

Vitamin B6: 0.1mg 9%

Vitamin C: 11.9mg 20%

Folate: 186.3mcg 47%

Calcium: 207.5mg 21%

Iron: 5.1mg 29%

Magnesium: 42.6mg 15%

Potassium: 278.7mg 8%

Sodium: 813.3mg 33%

Thiamin: 0.8mg 79%

Calories From Fat: 140.5

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.