Top blue corn tortilla chips with mango slices, cotija cheese and a squeeze of lime juice for a colorful appetizer. Blue corn tortilla chips make these Mexican-style appetizers pretty, but any variety will work. Look for cotija cheese, a type of aged Mexican cheese, near other specialty cheeses or in Mexican grocery stores. You may also find it labeled “queso añejo” or “queso añejado.” Finely crumbled Parmesan cheese can be used as a substitute.

EatingWell Test Kitchen
Source: EatingWell Magazine, November/December 2011


Recipe Summary

10 mins
10 mins


Ingredient Checklist


Instructions Checklist
  • Divide mango slices evenly among the chips. Sprinkle each chip with 1/2 teaspoon cotija cheese. Squeeze lime over each and sprinkle with chipotle. Serve immediately.



Tip: Chipotle peppers are dried, smoked jalapeños. Look for ground chipotle in the spice section of most supermarkets or online at

Nutrition Facts

31 calories; protein 0.6g 1% DV; carbohydrates 4.5g 2% DV; dietary fiber 0.4g 2% DV; sugars 2g; fat 1.2g 2% DV; saturated fat 0.4g 2% DV; cholesterol 1.4mg 1% DV; vitamin a iu 168.4IU 3% DV; vitamin c 5.2mg 9% DV; folate 6.8mcg 2% DV; calcium 14.6mg 2% DV; iron 0.1mg; magnesium 4.7mg 2% DV; potassium 32.8mg 1% DV; sodium 27mg 1% DV; thiaminmg 1% DV.