Tuesday, April 12, 2005

Grilled Poblano and Mango Quesdillas


16 (10 inch) flour tortillas
1 (8 ounce) package cream cheese, softened
1 mango, peeled and diced
1 fresh poblano pepper, seeded and minced
1/4 cup butter, melted

1. Preheat grill for medium heat.

2. Spread half of the tortillas with about 2 tablespoons cream cheese each. Sprinkle mango and poblano peppers over cheese, and press another tortilla on top. Brush butter over the outside of each quesadilla, top and bottom.

3. Grill quesadillas 5 minutes each side, or until golden brown. Remove from grill, and slice into wedges. Serve warm.


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