Cowboy Chipotle Mango Quesadillas Recipe

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Ingredients:

Serving

4 fresh pasilla chiles , fire roasted, stems and seeds removed
4 fresh anaheim chiles , fire roasted, stem and seeds removed
2 bunches fresh green onions, grilled and chopped fine
1 lb cotija cheese, crumbled, approximately 1 1/2 cups (can be found in mexican markets)
1 lb sharp cheddar, shredded (approximately 2 cups)
1/2 lb parmesan, shredded (approximately 1 cup)
1 cup chipotle mango pico de gallo, recipe follows
16 store-bought flour tortillas
6 large tomatoes , brunoise or small dice
4 green onions, white and green parts, diced
1 bunch fresh cilantro, leaves minced
1 large jalapeno pepper , brunoise or small dice
1 large ripe mango, peeled and small dice
2 garlic cloves, minced
2 or 3 chipotle peppers in adobo sauce, drained and brunoise or small dice (recommended: embasa brand)
1 lime, juiced , about 2 tbsp
pinch salt and freshly ground black pepper

Directions:

Preheat the grill to medium.
Arrange the peppers on the hot grill, turning them when the skin is charred and blistered, and all sides have been roasted. Remove the peppers to a bowl and set aside to cool. Scrape the flaking skins from the chiles and dice. Grill the green onions in the same way until lightly charred and wilted. Remove them from the grill to a cutting board and finely chop. Add the chiles, onion and the shredded cheeses to a medium bowl and mix well. Put 1 tortilla on top of well seasoned comal and spread it with some of the cheese mixture. Top with some Chipotle Pico de Gallo and cover with a second tortilla. After about 2 minutes carefully flip and toast the other side, about 2 to 3 minutes. The tortillas should be golden brown and the cheese should be thoroughly melted. Repeat with remaining tortillas and filling. Cut the quesadillas into quarters for single servings or into eighths for appetizers.
Chipotle Mango Pico de Gallo de los Vaqueros:
Combine all the ingredients in a glass bowl and mix well. It is best to let this stand for at least 1 hour to allow the flavors to marry. Drain the salsa of excess liquid and refrigerate until ready to use.
Yield: 4 to 5 cups
Prep Time: 15 minutes
Inactive Prep Time: 1 hour
Ease of preparation: easy

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1956.25 Kcal (8190 kJ)
Calories from fat	1295.47 Kcal
		% Daily Value*
Total Fat	143.94g	221%
Cholesterol	423.46mg	141%
Sodium	6872.15mg	286%
Potassium	530.86mg	11%
Total Carbs	62.25g	21%
Sugars	10.86g	43%
Dietary Fiber	4.49g	18%
Protein	108.64g	217%
Vitamin C	38.9mg	65%
Vitamin A	2.8mg	94%
Iron	2.4mg	13%
Calcium	2289.5mg	229%

Amount Per 100 g
Calories	489.4 Kcal (2049 kJ)
Calories from fat	324.09 Kcal
		% Daily Value*
Total Fat	36.01g	221%
Cholesterol	105.94mg	141%
Sodium	1719.21mg	286%
Potassium	132.81mg	11%
Total Carbs	15.57g	21%
Sugars	2.72g	43%
Dietary Fiber	1.12g	18%
Protein	27.18g	217%
Vitamin C	9.7mg	65%
Vitamin A	0.7mg	94%
Iron	0.6mg	13%
Calcium	572.8mg	229%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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