Chipotle Quesadillas with Minty Mango Salsa - crispy buttery quesadillas with mildly spicy chipotle flavors and creamy avocado - game day or any day!
The countdown is on for Game Day.
I like football okay. Denver is on our short list of places to live. Still, game day gatherings are all about the food for me.
When planning a party, make ahead recipes are my friend. I like having most of the work done beforehand, with easy finishes of sticking something in the oven or quickly cooking up these quesadillas. Then I am free to enjoy the party. This weekend, that means I can watch the game too.
Or the commercials.
Do you love a cheesy gooey quesadilla as much as I do?
These can be assembled and stacked ahead of time, ready to go for a quick melting in the pan whenever ready. If you have a panini press or even a waffle iron, you can set up a quesadilla ingredients bar and guests can make their own - very easy!
These have a buttery crunchy tortilla, with a cheesy flavorful filling. We make these just as often without the cheese, and the avocado brings that creamy cool goodness to balance the chipotle. The sweet mango and cool mint of the salsa is the perfect finish.
Chipotle Quesadillas with Minty Mango Salsa
YIELD: four quesadillas
dairy, egg, and gluten free, vegan
8 gluten free tortillas
1 avocado, pitted and peeled
1 (8 ounce) package Organic Chipotle Tofu Baked
4 ounces dairy free cheese, grated
dairy free butter, for cooking
Minty Mango Salsa (recipe below)
Scoop avocado from peel. Lay out four tortillas, mash one fourth avocado onto each tortilla.
Crumble a two ounce piece of TofuBaked onto each tortilla, in an even layer over avocado.
Sprinkle one ounce grated cheese over each tortilla, in an even layer over TofuBaked.
Cover each with one of the remaining four tortillas, pressing together.
Air fryer instructions: Secure quesadilla with toothpicks to keep from 'flying around.' Cook the Taco Crunch Wrap for 7 minutes at 370°F, turning halfway through.
Stovetop instructions: In skillet over medium-low heat, melt butter. Add one quesadilla and cover. Allow to cook several minutes, checking frequently for golden color on tortilla.
Carefully flip to other side, adding more butter as needed. Cover and cook until both sides are golden brown, crisp, filling is heated and cheese melted.
Repeat cooking process with remaining three quesadillas. Cut into four to six equal pieces, top with Minty Mango Salsa. Serve warm.
Minty Mango Salsa
YIELD: 2 cups
dairy, egg, soy and gluten free, vegan
2 large ripe mango
½ small yellow onion
1 clove garlic
1 fresh jalapeno
¼ cup fresh mint,
juice of 1 lime
pinch sea salt
Slice mango away from pit, peel mango pieces. Dice small.
Peel onion, dice small.
Peel and mince garlic.
Slice jalapeno lengthwise. Remove stem and seeds, mince small.
Remove and discard stems from mint, chop leaves. In mixing bowl, combine mango, onion, garlic, jalapeno, and mint with lime juice, stirring to combine. Salt to taste.
Melty, cheesy, hand-held comfort food.
more Game Day eats!
BIG THANKS TO NASOYA AND TOFUBAKED FOR THE OPPORTUNITY TO CREATE THIS ORIGINAL RECIPE FOR CHIPOTLE QUESADILLAS WITH MINTY MANGO SALSA - SPONSORED BY NASOYA.
printable Chipotle Quesadillas with Minty Mango Salsa recipes:
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