Colorful Pepper and Mango Quesadillas

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 jalapeno chile, minced, or some crushed red
pepper flakes to taste, optional

Flour tortillas (great to use two or three different colors/flavors)

Heat oil in large nonreactive skillet over medium heat. Add peppers, onions, chili powder and

oregano. Saut้ 2 minutes until softened. Add mango, cilantro, lime and hot pepper, if using. Stir to combine well; let cool.

Makes enough for about 3 (9-inch) quesadillas; each makes 3 to 4 appetizer servings or 2 entree servings.

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. Bake quesadillas on a baking pan in a preheated 375 degree F oven 10 minutes or saut้ them in a nonstick pan sprayed with no-stick cooking spray. Cook 2 minutes on each side until lightly browned and cheese is melted. After cooking, cut into 2-inchwide wedges and garnish with cilantro sprigs.

Serve with salsa and sour cream.