Chipotle Mango Quesadillas

Unique and utterly delicious, this Mango Quesadilla recipe is always a crowd pleaser, and it's perfect for summertime entertaining. I make this a few times every summer, and it never gets old. Serve it in small slices as an appetizer or whole as an amazing vegetarian entrée.

When two of my favorite foods on the planet are a match made in heaven, as a pair they might just surpass everything else.

Smoky, spicy chipotle peppers and sweet, tangy mangoes create the most unbelievable flavor combination.

This tropical fruit quesadilla is quick and easy to put together, and it's an unexpected and delightful summertime meal.

I promise, you'll wow anyone you serve it to!

The Combination of Ingredients

• Mexican Cotija cheese - Cotija is a somewhat firm and quite crumbly Mexican cheese made from cow's milk. Crumbled Feta or goat cheese can be used as substitutes.
• Mozzarella cheese - The mozzarella is grated and adds a super creamy element to the quesadilla.
• chipotles in adobo sauce - This adds a little heat and a smoky flavor to the quesadillas. Chipotle Peppers in Adobo Sauce are jalapeño chiles that have been dried, smoked and packed in a sauce made of tomatoes and spices. They come in a can and you should be able to find it in any major grocery store. If you need to substitute, use 1 teaspoon of smoked paprika and 1 teaspoon of ancho chili powder.
• mango - There are some delicious mangoes you can find year-round, but for me the best mangoes are found during the summer, between May and late August. I absolutely adore Honey Mangoes (also known as Ataulfo mangoes), which I use in this recipe. You can use any in-season mango you like. A ripe mango should be slightly firm with a little bit of give when gently pressed with your fingers.
• fresh cilantro - The fresh cilantro balances all of the flavors here, but if you'd prefer, you can use basil or even spinach for a bit of green.
• lime juice
• tortillas - I use approx. 8-inch flour tortillas in this recipe, and the measurements in the recipe correspond to that size. However, you can use smaller corn tortillas if you prefer, or any size tortilla, just adjust the ingredients accordingly.

(See recipe card below for quantities.)

How to Make Them

- In a small bowl, mix the chipotles with the Cotija cheese and set aside. Coat the bottom of a large sauté pan with the oil.

- Place the pan over medium heat, add 1 tortilla in the center of the pan (or 2 if they fit) and sprinkle it with an even layer of about half of the Mozzarella cheese. Now sprinkle an even layer of about half of the Cotija-chipotle mixture on top.

- Once the cheeses have melted, add about half of the cilantro leaves on top, and then place 4 of the mango slices on half of the prepared tortilla (still in the pan).

- Squeeze a bit of lime juice over everything, and then use a spatula to fold the side of the tortilla without the mango, directly on top of the other side. Gently press on top to be sure everything is held together.

- Once both sides are nicely browned, remove from the quesadilla from the pan, place it on a clean dry cutting board, and cut it into however many slices you'd like. Repeat the above, if you didn't do both quesadillas at once.

Variations

• There are other possibilities in the world of fresh fruit quesadillas. Pineapple would also be incredible with all of the flavors in this recipe. Peaches, nectarines and papaya would also be great.
• Gluten-free version. Use corn or any other gluten-free tortillas you like.
• Add a protein. Chicken and shrimp are my favorite proteins to add this fruit quesadilla. For convenience, if you're adding chicken, use a pre-cooked rotisserie chicken.

Recipe tips

• If you're not used to cutting mangoes, this photographic mango-cutting guide will be very helpful.

Serving Suggestions

• You can certainly make a meal of the mango quesadilla, though it's also great alongside salads. Fried Lemon Caesar Salad and Mexican Chopped Salad with Pepitas are excellent with it.
• If you're not serving an entirely vegetarian meal, Red Goddess Grilled Flank Steak, Bistec Encebollado Salvadoreño (Steak and Onions) or to double up on the mango (and why not?), Baked Coconut Mango Chicken are all great alongside it.
• I also love slicing them into small pieces for a casual appetizer and serving them with Roasted Poblano Guacamole.

How about serving it for breakfast with fried eggs? It's amazing!

Whenever you decide to serve this Mango Quesadilla recipe, I hope you absolutely devour and love them as much as my family and I do!

Can you make it ahead?

Although I think leftover mango quesadillas are excellent, they're best when served right out of the pan, or once cooled to room temperature.

Mose Must-Try Summer Mango Recipes

• Mango Habanero Salsa
• Mango Ice Cream
• Tomato-Mango Endive Appetizer
• Mango Avocado Stack with Pesto
• Mango Manchego Salad with Basil

You might also love this recipe for Refried Bean Corn & Chip Quesadillas.

Chipotle Mango Quesadilla Recipe

Valentina K. Wein

Unique and utterly delicious, this Mango Quesadilla recipe is always a crowd pleaser, and it's perfect for summertime entertaining.

5 from 10 votes

Print

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Main Course

Cuisine Mexican

Servings 2

Calories 288 kcal

Ingredients

  

1x2x3x

• 2 tablespoons chipotle peppers in adobo sauce, finely chopped
• 1 cup Cotija cheese, crumbled
• neutral oil for the pan (vegetable oil, avocdo oil)
• 2 (8-inch) tortillas
• 1 cup Mozzarella cheese, grated
• 1 cup loosely packed cilantro leaves, washed and dried
• about 8 thin slices fresh mango - about 1 medium-sized mango (Click here for How to Cut a Mango)
• squeeze of lime juice

Instructions

 

• In a small bowl, mix the chipotles with the Cotija cheese and set aside. Then coat the bottom of a large sauté pan with the oil.
• Place the pan over medium heat, add 1 tortilla in the center of the pan (or 2 if they fit) and sprinkle it with an even layer of about half of the Mozzarella cheese. Now sprinkle an even layer of about half of the Cotija-chipotle mixture on top.
• Once the cheeses have melted, add about half of the cilantro leaves on top, and then place 4 of the mango slices on half of the prepared tortilla (still in the pan).
• Squeeze a bit of lime juice over everything, and then use a spatula to fold the side of the tortilla without the mango, directly on top of the other side. Gently press on top to be sure everything is held together.
• Once it's nicely browned, remove the quesadilla from the pan, place it on a clean, dry cutting board, and cut it into however many slices you'd like. Repeat the above, if you didn't do both quesadillas at once.

NOTES

Nutritional information is only an estimate.

NUTRITION

Calories: 288kcal | Carbohydrates: 7g | Protein: 29g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 77mg | Sodium: 1.453mg | Potassium: 175mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1.341IU | Vitamin C: 5mg | Calcium: 922mg | Iron: 1mg

Keywords summer party food, Mexican dinner recipes, tropical fruits

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