Cowboy Chipotle Mango Quesadillas

Ingredients

• 4 fresh pasilla chiles, fire roasted, stems and seeds removed
• 4 fresh Anaheim chiles, fire roasted, stem and seeds removed
• 2 bunches fresh green onions, grilled and chopped fine
• 1 pound Cotija cheese, crumbled, approximately 1 1/2 cups (can be found in Mexican markets)
• 1 pound sharp Cheddar, shredded (approximately 2 cups)
• 1/2 pound Parmesan, shredded (approximately 1 cup)
• 1 cup Chipotle Mango Pico de Gallo, recipe follows
• 16 store-bought flour tortillas
• 6 large tomatoes, brunoise or small dice
• 4 green onions, white and green parts, diced
• 1 bunch fresh cilantro, leaves minced
• 1 large jalapeno pepper, brunoise or small dice
• 1 large ripe mango, peeled and small dice
• 2 garlic cloves, minced
• 2 or 3 chipotle peppers in adobo sauce, drained and brunoise or small dice (recommended: Embasa brand)
• 1 lime, juiced, about 2 tablespoons
• Pinch salt and freshly ground black pepper

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