Found this recipe in Everyday Cooking Magazine and was thrilled to try it out. Kids love the traditional glob of shredded cheddar cheese in a flour tortilla. I do make it a little healthy as I mostly use whole wheat tortillas.
When I saw goat cheese and Mango together I definitely was intrigued. Not a flavor combination I have put together before. The best part is that the article suggests that a take out quesadilla has 284 calories and this homemade version fills you with only 156.
Knew my husband and I would enjoy these but the real test was the kids.
Well 1 out of the 3 really enjoyed it. I think if I skipped the onions it may be better received. I thought not only were these easy enough to make I think they would make a great appetizer for guests if sliced into small triangles.
Goat Cheese and Mango Quesadillas Recipe
- 4 ounces fresh goat cheese, room temp.
- 6 whole wheat tortillas
- 1 large, ripe mango, peeles, pittted and thinly sliced. Key is ripe mango and see pic below for easy to way to slice it thinly.
- 1/2 small red onion, thinly sliced
- 1 jalapeno, thinly sliced. (my opinion this is optional)
- 1/3 cup fresh cilantro leaves
1. Spread goat cheese on tortillas. Divide mango, onion, jalapano and cilantro on one half of each tortilla. Fold tortilla over filling.
2. Heat a very large heavy skillet over medium-high. Owrking in batches, cook quesadillas until cheese softens and tortillas are crisp and browned in spots, 1 to 2 mins per side. Transfer to cutting board and cut into 4 wedges. Serve immediately.
Serves 8. (as an appetizer I can eat at least one whole one!)