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Light Summer Cheesy Quesadillas with Coffee-Spiced Salsa

A crisp, melty quesadilla made with fresh summer ingredients and a pinch of coffee-spice blend in the salsa for a subtle, earthy kick. Perfect alongside a cold brew.
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Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings: 2
Course: Snack
Cuisine: Mexican-American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large flour tortillas 8-inch
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup crumbled cotija cheese
  • 1/2 cup diced fresh mango
  • 1/4 cup finely chopped red onion
  • 1/4 cup chopped fresh cilantro
  • 1 jalapeño seeded and minced
  • 1/2 teaspoon finely ground coffee medium roast, not espresso
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1 tablespoon lime juice
  • 1 tablespoon olive oil

Equipment

  • non-stick skillet
  • spatula
  • small bowl
  • chef's knife
  • cutting board

Method
 

  1. In a small bowl, combine mango, red onion, cilantro, jalapeño, ground coffee, smoked paprika, salt, and lime juice. Stir well and set aside to let flavors meld.
  2. Heat a non-stick skillet over medium heat for 2 minutes. Add 1/2 tablespoon olive oil and swirl to coat.
  3. Place one tortilla in the skillet. Evenly sprinkle half the Monterey Jack and half the cotija over the tortilla. Spoon half the mango salsa mixture evenly on top of the cheese.
  4. Cook for 3 minutes, until the bottom is golden brown and the cheese begins to melt. Use a spatula to fold the tortilla in half, pressing gently.
  5. Flip the quesadilla and cook for another 2-3 minutes, until the second side is crisp and golden, and cheese is fully melted.
  6. Transfer to a cutting board. Let rest 1 minute, then slice into wedges. Repeat for the second quesadilla.
  7. Serve immediately with extra mango salsa on the side.

Notes

For a milder heat, remove all seeds from the jalapeño. Store leftover salsa in the fridge for up to 2 days. The coffee adds a subtle earthy depth, not a strong coffee flavor—don't skip it. Handle the hot skillet carefully. Caffeine content in the salsa is negligible, but if you're sensitive, you can omit the coffee. Consult a qualified professional for dietary concerns.