Goat Cheese and Mango Quesadillas

Tangy goat cheese and tropical mango make a distinctive pairing inside this easy-to-make lunch that uses wholesome whole-wheat tortillas.

  • Servings: 8

Source: Everyday Food, January/February 2011


  • 4 ounces fresh goat cheese, room temperature
  • 6 whole wheat tortillas (6-inch)
  • 1 large ripe mango, peeled, pitted, and thinly sliced
  • 1/2 small red onion, thinly sliced
  • 1 jalapeno, thinly sliced
  • 1/3 cup fresh cilantro leaves


  1. Spread goat cheese on tortillas. Divide mango, onion, jalapeno, and cilantro on one half of each tortilla. Fold tortilla over filling.

  2. Heat a large heavy skillet over medium-high. Working in batches, cook quesadillas until cheese softens and tortillas are crisp and browned in spots, 1 to 2 minutes per side (if skillet begins to scorch, reduce heat to medium). Transfer quesadillas to a cutting board and cut each into 4 wedges. Serve immediately.


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