These Peach Mango Salsa Queso Frittatas are the perfect way to elevate your brunch with a burst of flavor! Using Dessert Pepper Trading Company’s vibrant Peach Mango Salsa and their creamy Chile con Queso, this dish combines the sweetness of fresh peaches with a hint of heat for a delightful twist on traditional frittatas.
Each mini serving is packed with cheesy goodness and just the right amount of spice, making it an irresistible addition to any brunch spread. This easy brunch recipe will yield four, 4″ x 2″ mini frittatas.
Desert Pepper Trading Company
Bring bold flavors to your kitchen by finding Desert Pepper products at many popular retailers, including Sprouts, Publix, Hannaford, Harris Teeter, Shop Rite, Walmart, Giant Eagle, Market Basket, Jewel, and Meijer.
Be sure to visit their website at desertpepper.com for more information on their full product line. You can also follow them on social media for recipe ideas and updates: Facebook and Instagram.
Why You Should Make These Peach Mango Salsa Queso Frittatas
- Perfect for Brunch Gatherings: These mini frittatas are ideal for any brunch, offering individual servings packed with cheesy goodness. The combination of peach mango salsa and Chile con Queso makes this frittata recipe a crowd-pleaser that’s easy to prepare.
- Sweet and Savory Flavor Combination: The peach mango salsa brings a touch of sweetness that pairs beautifully with the creamy, slightly spicy queso, making these frittatas a flavorful twist on the classic egg bake.
- Easy and Convenient: With simple ingredients like eggs, salsa and queso, this breakfast or brunch dish is quick to put together, especially when made in individual ramekins. It’s a perfect make-ahead dish that reheats well for leftovers.
- Gluten-Free and Low Carb: These queso-stuffed egg bakes are naturally gluten-free and low in carbs, making them a great option for those following a low-carb or keto diet, without sacrificing flavor.
- Versatile and Customizable: You can easily customize these mini frittatas by adding extra veggies or proteins like bacon or spinach, making them adaptable to different tastes and dietary preferences.
Ingredients
- Eggs: For a lighter option, use egg whites (12 egg whites) or replace with two cups of a liquid egg substitute.
- Jalapeño Pepper: Replace with red or green bell peppers.
- Pepper Jack Cheese: Colby or a Mexican cheese blend are great substitutes.
Optional Add-ins:
- Veggies: Diced tomatoes, chopped spinach, sautéed mushrooms, or zucchini.
- Meat: Crumbled cooked sausage, diced ham, or cooked bacon.
- Herbs: Fresh cilantro, parsley, or thyme can add brightness to the dish.
Toppings:
- Sliced Avocado: Adds creaminess and healthy fats.
- Sour Cream or Greek Yogurt: For a cool, tangy contrast.
- Chopped Fresh Cilantro: Adds a fresh, herbal note to each bite.
- Sliced Jalapeños: For extra heat and crunch.
- Hot Sauce: A drizzle of your favorite hot sauce can enhance the spiciness.
How to Make Mini Salsa and Queso Frittatas
- Saute the jalapeño pepper and minced onion in butter for about 5 minutes.
- Divide the cooked vegetables evenly among the ramekins.
- In a mixing bowl or large glass measuring cup, whisk together the eggs, chili con queso, milk or cream, salt and black pepper. Fold in the shredded cheese.
- Evenly divide the egg mixture between the greased ramekins.
- Sprinkle each with a touch more shredded cheese.
- Place the ramekins on a baking sheet (to make it easier to handle) and bake in the preheated oven for 20-25 minutes, or until the frittatas are fully set and slightly golden on top.
- Allow the frittatas to cool, slightly.
- Top each frittata with a spoonful of peach mango salsa, fresh cilantro, sour cream, avocado slices and crispy tortilla strips, if using.
Serving & Storing
- Serve: The individual servings make it perfect for a personalized brunch plate, and you can pair with avocado slices or a side salad.
- Store: Any leftover frittatas can be stored in the fridge for up to 3 days.
- To reheat, you can microwave them or warm in the oven at a low temperature (around 300°F/150°C).
More Salsa and Queso Recipes to Love
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Mini Peach Mango Salsa Queso Frittatas
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
These Peach Mango Salsa Queso Frittatas are the perfect way to elevate your brunch with a burst of flavor and cheesy goodness.
Ingredients
- 8 large eggs
- 1/2 cup chili con queso (store-bought or homemade)
- 1/3 cup peach mango salsa, plus extra for topping
- 1/4 cup milk or cream
- 1/2 cup pepper jack shredded cheese
- 2 small jalapeños, diced
- 1/2 small onion, minced
- 1 tablespoon butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh cilantro, chopped (for garnish)
- Optional: crispy tortilla strips, sour cream, avocado, for topping
- Butter or non-stick spray (to grease the ramekins)
Instructions
- Preheat your oven to 375°F (190°C).
- Grease the individual ramekins with butter or non-stick spray to prevent sticking.
- In a small skillet, heat the butter over medium heat. Add the jalapeño pepper and minced onion.
- Sauté for about 5 minutes, or until softened.
- Divide the cooked vegetables evenly among the ramekins.
- In a mixing bowl or large glass measuring cup, whisk together the eggs, chili con queso, milk or cream, salt and black pepper. Fold in the shredded cheese.
- Evenly divide the egg mixture between the ramekins.
- Sprinkle each with a touch more shredded cheese.
- Place the ramekins on a baking sheet (to make it easier to handle) and bake in the preheated oven for 20-25 minutes, or until the frittatas are fully set and slightly golden on top.
- Allow the frittatas to cool, slightly.
- Top each frittata with a spoonful of peach mango salsa and fresh cilantro. Optionally, top with sour cream, avocado slices and/or crispy tortilla strips.
- Serve alone or with a side salad.
- ENJOY!
Equipment
Oven-Safe Individual Pie Plates
Buy Now →Notes
- Easily, add your favorite vegetables to the frittata.
- For a lighter frittata, use egg whites.
- For a fluffier egg mixture, use an immersion blender.
- Bake just until the eggs set. Use a toothpick to test for doneness.
- Top with your favorite toppings.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Brunch
- Method: Easy
- Cuisine: American/Tex-Mex
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WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!
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