Cinco de Mango Quesadilla

Instructions

Cook chicken on a lightly oiled grill over medium heat for about 5 minutes on each side or until lightly charred and cooked through. Let cool slightly and cut into bite size strips. Puree the tomato sauce and dried pepper in a blender or food processor. Transfer to a small saucepan and simmer over medium heat for 15 minutes. Add grilled chicken to pan and toss well to coat; season to taste with salt. Place flour tortillas on a flat surface. Top half of each tortilla with equal amounts of cheese, mango, bell pepper, green onion and chicken; fold over tortilla. Cook in a large skillet on both sides until cheese is melted and tortilla is crisp, about 5 minutes on each side. Serve with mango salsa. Mango Salsa: In a small bowl, stir together mango, red bell pepper, red onion, cilantro, lime juice, and salt.


Nutrition

Nutritional analysis per entrée serving: Calories 570; Protein 41 g; Carbohydrates 57 g; Fat 20 g; 31% Calories from Fat; Cholesterol 95 mg; Sodium 1149 mg; Potassium 812 mg; Fiber 5 g Nutritional analysis per appetizer serving: Calories 285; Protein 21 g; Carbohydrates 28 g; Fat 10 g; 31% Calories from Fat; Cholesterol 48 mg; Sodium 575 mg; Potassium 406 mg; Fiber 3 g
 

Servings:

 
 

Recipe Category:

Appetizer, Entree, Kids

Preparation Time:

25 minutes

Cooking Time:

Ingredients

2
small boneless, skinless chicken breasts
1
(8-ounce) can tomato sauce
1
dried ancho/pasilla chile pepper, stemmed and seeded
4
burrito size flour tortillas
6
ounces thinly sliced Jack cheese
1
ripe mango, peeled, pitted and thinly sliced
1/4
cup minced red bell pepper
1/4
cup sliced green onions
FOR THE MANGO SALSA
large mango, peeled, pitted and chopped
1/3
cup chopped red bell pepper
1/4
cup minced red onion
1/2
tablespoon chopped fresh cilantro
1/2
tablespoon lime juice
pinch or dash salt
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