Pork and Mango Quesadillas

Pork Mango Quesadillas

Leftovers never tasted so good!
Quick, easy  …  and so very versatile.
Change the cheese, change the fruit …you could even substitute leftover chicken for the pork ….
Pull it together with some Thai chill sauce  … or some salsa
Or, if you have a friend like Elizabeth, you could use her Peach and Pepper Jelly to bring everything together in a flavourful way …
 (Thanks, Elizabeth!!)



Pork and Mango Quesadillas

Prep Time:  15 minutes                   Cooking Time: 10 minutes
Number of Servings:   4


1 ½ cups (375 mL) roasted pork tenderloin, cubed
1 ½ cups (375 mL) shredded or cubed Monterey Jack or mozzarella cheese
1 green, red, or yellow pepper, fine dice
1 mango, peeled and diced
1 cup (250 mL) cooked corn
1/4 of a red onion,  finely chopped
2 tablespoons (30 mL) finely chopped fresh cilantro
3-4 tablespoons (45-60 mL) Thai chili pepper sauce (sweet or hot)  or salsa (hot or mild)
Salt and pepper, to taste

6-8   10 inch flour or corn tortilla shells

Garnish: Fresh cilantro; shredded cheese; and a topping like chill sauce, salsa, red pepper jelly or Corn Relish.    … or Elizabeth’s Peach and Pepper Jelly.

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  1. Mix all ingredients together in a large bowl.
  2. Lay tortilla shells flat on work surface; spoon mixture to cover half of the tortilla shell, and fold in half.
  3. Heat a large sauté pan over medium heat.  Brush the pan with some oil.  Brown the quesadilla on one side (2-3 minutes); gently flip to the over side for an addition minute or two.    Keep warm in the oven while the other quesadillas are browned.
  4. Cut each quesadilla into 3 triangle-shaped pieces; garnish with extra cheese and cilantro. Serve with your favourite topping.

Pork Mango Quesadillas3


Questions and comments are always welcome   alex@chilipeppersandpears.com


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