Mango-Chipotle Olive Oil Quesadilla with Chipotle CremaMissy - Blissbranding Digital Specialist
8 Whole wheat tortillas (or corn or rice flour for gluten free)
For the filling
4 Tbsp. Jackie’s Jam’s Mango Habanero* (or your favorite spicy jam)
1 cup crumbled Cotija cheese (or queso fresco)
1 cup “Mexican” shredded cheese blend
1 cup Grilled corn (Trader Joe’s has a great grilled corn in the frozen section).
1⁄2 firm mango, diced into small pieces
4 Scallions, thinly sliced (white part up to lightest green)
Corondo Taste of Oils Chipotle Olive Oil (for the griddle)
For the Sauce
2/3 cup Mexican Crema
2 tsps. Dean & Jacobs Chipotle Seasoning*
1⁄2 tsp. black pepper
2 Tbsp. chopped cilantro leaves (optional) for garnish
*Available at Coronado Taste of Oils
First, prepare the cream sauce.
In a small bowl, whisk together the Crema, pepper and Chipotle seasoning.
Refrigerate until ready to use.
Brush tortillas with the Corondo Taste of Oils Chipotle Olive Oil.
Place the first one in the pan, heat on both sides and remove from pan.
Once the tortillas are cooked, smear one side with 1 Tbsp. Pineapple jam.
Place jam side up in the pan, and then add the cheese, corn, mangoes and scallions.
Sprinkle a little more glue—I mean cheese—on top, and then add the top tortilla.
Press down gently and cook, covered, over medium-low heat until the cheese is melted.
Cut into wedges and serve with the Crema.
Cook’s note: You can replace the Mexican Crema with Greek yogurt to increase protein.
To make this an entrée, add cooked, shredded chicken, beef, pork or marinated tofu.
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