Pepper and Mango Filling for Quesadillas

  • Yield: 12 servings


2teaspoons canola oil
1/2 red bell pepper, seeded and chopped
1/2 green bell pepper, seeded and chopped
1/2 yellow bell pepper, seeded and chopped
1/2 red onion, chopped
1teaspoon chili powder
1teaspoon oregano leaves
1 ripe but not too soft mango, peeled, seeded and chopped
1tablespoon chopped cilantro
Juice of 1 lime
1 serrano or jalapeno chili, minced, or some crushed red pepper flakes, to taste (optional)


  1. Heat oil in large nonreactive skillet over medium heat. Add peppers, onions, chili powder and oregano. Saute 2 minutes until softened. Add mango, cilantro, lime and hot pepper, if using. Stir to combine well; let cool. Makes enough for about 3 (9-inch) quesadillas; each makes 4 appetizer servings. 

Nutritional Info *per serving

  • Calories 27
  • Fat .87g
  • Cholesterol 0mg
  • Carbohydrate 5g
  • Fiber .77g
  • Protein .37g