When two of my (many) favorite foods on the planet are a 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 imaginable. This delectable summer quesadilla can be served in small slices as an appetizer, and can also stand alone as an amazing vegetarian entrée.
Some of my other favorite food pairings competing for the chipotle-mango love (in no particular order) . . .
- shallots and red wine
- mushrooms and sherry
- corn and hot peppers
- figs and balsamic vinegar
- chocolate and hazelnuts (obviously!)
- melon and salty cured meats
- pears and port
- chocolate and peanut butter
- cinnamon and apples
- basil and tomatoes
- coffee and cream
- avocado and grapefruit
- chile and lime
- chocolate and coffee
What are some of your favorite food combinations? Please tell me in the comments — I would love to know.
- 2 tablespoons finely chopped chipotle peppers in adobo sauce
- 1 cup crumbled Cotija cheese
- Olive or grapeseed oil for the pan
- Pinch of salt
- 2 9-inch tortillas (see notes)
- 1-1/4 cups grated Mozzarella cheese
- 1 cup loosely packed cilantro leaves washed and dried
- About 8 thin slices of fresh mango - about 1 medium-sized mango Here's How To Cut a Mango
- A couple squeezes of lime juice
-
In a small bowl, mix the chipotles with the Cotija cheese and set aside.
-
Coat the bottom of a large sauté pan with olive oil and sprinkle it gingerly with sea salt.
-
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.
-
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 (depending on whether you're serving it as an appetizer or main course.)
-
Repeat the above (steps 2 through 7), if you didn't do both quesadillas at once.
You can use any tortillas you like -- for a gluten-free version, use brown rice or corn tortillas.
I use Ataulfo mangoes for this recipe -- they're my absolute favorite!
One taste and I fell in love with these. Making them this weekend.
Smoky Chipotle. That almost rhymes. Not that it matters. It’s a magical ingredient anyway. GREG
A favorite pairing would be lemon and blueberries! A stellar quesadilla! Chipotle and mango are exceptional when paired together!
ok… I ate more than my fair share of these at the FBLA meet up. I am normally not a big quesadilla person, but that has all changed thanks to you. 🙂
My current obsession is ginger and lime, or ginger and cayenne, or ginger and anything!
Cathy – I love, love ginger and lime! Deliciously spicy and fresh! And thank you so much!!! xo
Fresh mangos inside quesadillas is an awesome idea. Love these! Any dried fruit with pork is a favorite combo, coffee/red wine/peanut butter and chocolate too, bread and tomatoes, mustard and pastrami, bacon and maple syrup… there are so many!
I’m loving the dried fruit with pork. YUM! Thanks for sharing, Paula. 🙂
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!
David, I bet the mesquite tortillas will be perfect with this!
What a sexy quesadilla!