Grilled Poblano Pepper and Mango Quesadillas recipe

8 servings

16 (10 inch) flour tortillas

1 (8 ounce) package cream cheese, softened

1 mango, peeled and diced

1 fresh poblano pepper, seeded and minced

1/4 cup butter, melted

Preheat grill for medium heat.

Spread half of the tortillas with about 2 tablespoons cream cheese each.

Sprinkle mango and poblano peppers over cheese, and press another tortilla on top.

Brush butter over the outside of each quesadilla, top and bottom.

Grill quesadillas 5 minutes each side, or until golden brown.

Remove from grill, and slice into wedges.

Serve warm.