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Grilled Vegetable and Cheese Quesadillas with Mango Salsa Recipe

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4.3 from 82 reviews

These Grilled Vegetable and Cheese Quesadillas with Mango Salsa combine smoky charred vegetables, melted cheeses, and a fresh, fruity salsa for a vibrant and flavorful meal perfect for a quick weeknight dinner or casual get-together. The grilled peppers, zucchini, poblano, and corn add depth and texture, while the mango and peach salsa adds a sweet, tangy balance that brightens every bite.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Grilled Vegetables

  • 2 bell peppers, quartered
  • 1 poblano pepper, quartered
  • 1 zucchini and/or summer squash, sliced
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1 ear corn, husked
  • 1 jalapeño (for grilling)

Quesadillas

  • 8 corn or flour tortillas
  • 1 cup shredded pepper jack cheese
  • 1 1/2 cups shredded cheddar cheese
  • 1 tablespoon extra virgin olive oil (additional for cooking)

Mango Salsa

  • 1 mango, diced
  • 1 peach, diced
  • 1 jalapeño, seeded and chopped
  • Juice from 1 lime
  • 1/4 cup fresh basil, chopped
  • 1/4 cup fresh cilantro, chopped

Instructions

  1. Preheat and prepare vegetables: Preheat the grill to medium-high heat. Toss the bell peppers, poblano pepper, and zucchini slices with 2 tablespoons of extra virgin olive oil, chili powder, smoked paprika, and a pinch each of salt and pepper to season evenly.
  2. Grill vegetables and corn: Place the seasoned vegetables and the husked ear of corn on the grill. Grill the vegetables for 3-5 minutes per side until they develop light char marks. Grill the corn as well until charred all over. Set aside to cool slightly.
  3. Cut grilled vegetables and prepare corn kernels: Once cool enough to handle, chop the grilled peppers and zucchini into smaller bite-sized pieces. Remove the corn kernels from the cob using a knife.
  4. Make the mango salsa: In a bowl, combine the diced mango, diced peach, seeded and chopped jalapeño, lime juice, chopped basil, and chopped cilantro. Mix well and set aside to allow the flavors to blend.
  5. Assemble the quesadillas: Heat a large skillet or griddle over medium heat and add 1 tablespoon of olive oil. Lay 4 tortillas flat on a clean surface. Sprinkle each tortilla with a portion of shredded pepper jack and cheddar cheeses, evenly distribute the grilled vegetable mixture on top, add a spoonful of mango salsa, and sprinkle more cheese over the filling. Top each with another plain tortilla to form a sandwich.
  6. Cook quesadillas: Carefully transfer each assembled quesadilla to the hot skillet. Cook until the bottom tortilla is crispy and golden brown, about 3-4 minutes, then gently flip and cook the other side for an additional 2-3 minutes until golden brown and cheese is melted.
  7. Serve: Remove quesadillas from the skillet, slice into wedges, and serve warm with the remaining mango salsa and avocado slices if desired. Enjoy your vibrant grilled vegetable and cheese quesadillas!

Notes

  • Use a combination of corn and flour tortillas according to your preference for texture and flavor.
  • Adjust the jalapeño quantity or omit for less spiciness.
  • Avocado slices make an excellent creamy side accompaniment.
  • Grilled vegetables can be prepared ahead and refrigerated for quick assembly later.
  • For a gluten-free option, use corn tortillas exclusively.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Grilling
  • Cuisine: Mexican

Find it online: https://allyumcooks.com/grilled-vegetable-and-cheese-quesadillas-with-mango-salsa-recipe/