Colorful Pepper and Mango Quesadillas

Yield: enough for about 3 (9 inch) quesadillas; each makes 3 to 4 appetizer servings or 2 entree servings

Ingredients

• 2 teaspoons vegetable 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
• 1 teaspoon chili powder
• 1 teaspoon oregano leaves
• 1 ripe but not too soft mango, peeled, seeded and chopped
• 1 tablespoon chopped cilantro
• Juice of 1 lime
• 1 serrano or jalapeño chile, minced, or some crushed red pepper flakes to taste (optional)
• Flour tortillas (great to use two or three different colors/flavors)

Instructions

1. Heat oil in large nonreactive skillet over medium heat. Add peppers, onions, chili powder and oregano. Sauté for 2 minutes until softened.
2. Add mango, cilantro, lime and hot pepper, if using. Stir to combine well; let cool.
3. For each quesadilla, spread 3/4 cup filling over the tortilla. Spread 2 tablespoons of your favorite salsa over the filling. Sprinkle 1/2 cup shredded cheese over the salsa and top with the second tortilla. Quesadillas can be assembled a day before cooking and stored stacked on a plate, covered well in your refrigerator.
4. Bake quesadillas on a baking pan in a preheated 375 degree F oven 10 minutes or sauté them in a nonstick pan sprayed with nonstick cooking spray. Cook for 2 minutes on each side until lightly browned and cheese is melted.
5. After cooking, cut into 2 inch wide wedges and garnish.