pepper jack cheese is my favorite. this week, i’ve been using the shredded trader joe’s variation (highly recommended) on everything from my egg white omelets to super simple quesadillas. yesterday, i decided to spice up my quesadilla a little bit since a friend was coming over for lunch. i sauteed portobello mushrooms in paprika, garlic powder, cayenne pepper & red pepper flakes & added those to the quesadillas. we ate them with greek yogurt & an impromptu mango salsa inspired by this post, which i pinned for later & never actually read. so this recipe should be a little different from that one, if not a lot. good different. i loved this salsa, as did the friends with whom i shared it. i could eat it plain, but then again i could eat most salsas plain if we’re being honest. it’s a spicy one, so be sure to reduce the amount of chipotle peppers & adobo sauce if you can’t handle the heat.
-12 oz. mango, peeled & diced
-1/2 large onion (i used white, but i bet red would be good too), diced
-2 cloves garlic, minced
-1/3 cup cilantro, finely chopped
-3 chipotle peppers in adobo sauce, finely chopped
-1 tbsp of adobo sauce (from can of chipotles)
-the juice of 2 limes
-salt & pepper to taste
combine all ingredients in large bowl & serve chilled or at room temperature. this recipe makes about 3 cups of salsa, but that’s just an estimate as i did not measure it out.