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    Home » Vegetarian » Chipotle Mango Quesadillas

    Chipotle Mango Quesadillas

    Jun 25, 2024 · by Valentina · 26 Comments

    This post may contain affiliate links.

    Jump to Recipe

    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.

    Stacked slices of Chipotle Mango Quesadillas.

    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!

    Jump to:
    • The Combination of Ingredients
    • How to Make Them
    • Variations
    • Recipe tips
    • Serving Suggestions
    • Can you make it ahead?
    • Mose Must-Try Summer Mango Recipes
    • Chipotle Mango Quesadilla Recipe

    The Combination of Ingredients

    Mango slices, cilantro and a small bowl of chipotles peppers in adobo.
    • 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.

    Glass bowl with crumbled Cotiaja cheese mixed with red adobo sauce.
    Tortilla in a pan with crumbled cheese mixed with red chili and mozzarella 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).

    Tortilla in a pan with crumbled cheese mixed with red chili and mozzarella, cilantro and big mango slices.

    - 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.

    Long white rectangular plate with several slices of mango quesadilla.

    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
    Three stacked pieces of mango chipotle quesadilla with fresh cilantro.

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

    Stacked slices of Chipotle Mango 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
      

    • 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
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

    Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. 

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    Reader Interactions

    Comments

    1. David

      July 21, 2013 at 6:24 pm

      Wow - what a flavor combo! I love chile-dusted mangoes (first got them in Hatch) but this? Sheer brilliance to make the quesadillas with mangoes and chipotle! I will be trying these using mesquite tortillas for sure!

      Reply
      • valentina

        July 25, 2013 at 11:48 pm

        David, I bet the mesquite tortillas will be perfect with this!

        Reply
        • David Scott Allen

          August 17, 2023 at 11:23 am

          5 stars
          We love this recipe, Valentina! We have made with with the mesquite tortillas and absolutely love that… but they aren’t always available so we use flour tortillas, and love the recipe just as much!

          Reply
          • Valentina

            August 23, 2023 at 4:40 pm

            Sounds amazing, David. I loved the mesquite flour you sent me! The mesquite tortillas are a perfect match for the mango. 🙂 ~Valentina

            Reply
    2. Marissa

      May 07, 2019 at 10:55 pm

      5 stars
      I love quesadillas - honestly could eat them every day of my life! Love the complex flavors in this one, smoky, spicy, savory, sweet!

      Reply
      • valentina

        May 08, 2019 at 8:44 am

        Me too! Thanks so much, Marissa. 🙂 ~Valentina

        Reply
    3. John / Kitchen Riffs

      May 08, 2019 at 8:35 am

      5 stars
      I'd had chipotle and mango together before (in salsa), but not in a quesadilla. Love it! It's excellent -- thanks.

      Reply
      • valentina

        May 08, 2019 at 8:45 am

        Ooooh, delicious in salsa too! Thanks, John. ~Valentina

        Reply
    4. Katy

      May 08, 2019 at 9:02 am

      5 stars
      Whoa – these are really good! I'm making them a second time this weekend.

      Reply
      • valentina

        May 08, 2019 at 1:52 pm

        Hi Katy, thanks so much! So happy it's a hit. ~Valentina

        Reply
    5. Kelly | Foodtasia

      May 09, 2019 at 1:32 am

      5 stars
      Valentina, what an amazing combination! Love how it's in a quesadilla. My family is all over these!

      Reply
      • valentina

        May 09, 2019 at 3:32 pm

        Thanks so much, Kelly! 🙂 Enjoy. ~Valentina

        Reply
    6. Dawn - Girl Heart Food

      May 10, 2019 at 4:26 am

      5 stars
      I'm OBSESSED with chipotle pepper! Always have 'em around because they're just so tasty and add so much flavour to anything. And quesadillas? One of hubby and I's fave thing to eat, especially on Friday or Saturday night. What a lovely pairing with a little mango sweetness. Have an awesome weekend 🙂

      Reply
      • valentina

        May 10, 2019 at 1:32 pm

        I'm obsessed with it too. And so good with something sweet. 🙂 Thanks so much, Dawn! ~Valentina

        Reply
    7. Ron

      May 10, 2019 at 5:51 am

      5 stars
      Valentina, I've been procrastinating in making my chipotle pepper adobo sauce. Found the dried chipotle pepper and a recipe for the adobo spice, but just haven't got to it.
      But now, I have to because your Smoky Chipotle Mango Quesadilla recipe is mind-blowing. Mango and Chipotle is a combo I've not tried but now need to. Fav food combo, hummmm - ripe avocado and salmon sashmi...

      Reply
      • valentina

        May 10, 2019 at 1:40 pm

        Thank you so much, Ron! Keeping it humble of course, the chipotle and mango together, are indeed mind-blowing! I hope you love it, too. As for the salmon sashimi with avocado . . . I'm totally with you! How delicious! Hope you and yours have a lovely weekend. ~Valentina

        Reply
    8. Gerlinde@Sunnycovechef

      May 11, 2019 at 7:09 am

      5 stars
      Mango and chipotle peppers are a great match. I love this, very creative.

      Reply
      • valentina

        May 12, 2019 at 9:59 pm

        Thanks so much, Gerlinde! Enjoy. :--) ~Valentina

        Reply
    9. Kathryn

      May 18, 2019 at 10:27 pm

      5 stars
      What a fantastic combination! I love mangoes and and their luscious flavour pairs so well with the smoky chipotle and is taken to the next level when all wrapped up in the crispy pan fried tortilla....lip smacking and so pretty!

      Reply
      • valentina

        May 19, 2019 at 10:31 am

        Sweet shrimp would be delicious. Thanks so much, Kathryn! ~Valentina

        Reply
    10. Mimi Rippee

      August 07, 2023 at 7:37 am

      So lovely. Such great flavors. I don’t know where you live and how much access you have to Mexican ingredients, but if you haven’t, do try Oaxacan cheese. It’s such a great melting cheese, and not as salty as cotija.

      Reply
      • Valentina

        August 09, 2023 at 6:29 pm

        Hi Mimi. I'm in S. Calif. I have had that cheese and love it. It would be so good in this quesadilla. Excellent idea. Thanks so much! 🙂 ~Valentina

        Reply
    11. 2pots2cook

      July 22, 2024 at 5:36 am

      5 stars
      Hello California! Love your quesadillas ! Mango really goes well with everything!

      Reply
      • Valentina

        August 06, 2024 at 2:04 pm

        It's one of my summer fruit obsessions. 😉 Thanks for checking it out! 🙂 ~Valentina

        Reply
    12. Mimi Rippee

      June 26, 2025 at 1:09 am

      Perfection! Years ago when I catered, I set up a “pick your own” quesadilla bar for about 25 people. I had all of these ingredients, plus more, of course, and so many people had never had such great flavor combinations! I hope you’re doing well. Or, okay. Good luck with everything.
      http://www.chefmimiblog.com

      Reply
      • Valentina

        July 02, 2025 at 12:51 pm

        Hi, Mimi. Thanks so much! I love that you offered these flavors for a party you did. Things are getting (somewhat) back to some sense of normalcy since the fire. Thank you for your kind thoughts. 🙂 ~Valentina

        Reply

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    Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

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