Five Mango Quesadilla

  • PREP TIME25 minutes

  • COOK TIME

  • TOTAL TIME

  • SERVINGS4

Nutritional analysis per main dish serving: Calories 570; Protein 41g; Carbs 57g; Fat 20g; 31% calories from fat; Cholesterol 95mg; sodium 1149mg; potassium 812mg; Fiber 5 g Nutritional analysis per snack serving: Calories 285; Protein 21g; Carbs 28g; Fat 10g; 31% calories from fat; Cholesterol 48mg; sodium 575mg; potassium 406mg; 3g fiber

Five Mango Quesadilla

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Cinco de Mango Quesadilla

Ingredients

  • 2 small boneless skinless chicken breasts
  • 1 can (8 ounces) tomato sauce
  • 1 dried ancho/pasilla chili, 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 chopped red bell pepper
  • 1/4 cup sliced ​​green onions

FOR THE MANGO SAUCE

  • large mango, peeled, pitted and chopped
  • 1/3 cup chopped red bell pepper
  • 1/4 cup chopped red onion
  • 1/2 tablespoon chopped fresh coriander
  • 1/2 tablespoon lime juice
  • pinch or pinch of salt

  • PREP TIME 25 minutes

  • COOK TIME

  • TOTAL TIME

  • SERVINGS4

Nutritional analysis per main dish serving: Calories 570; Protein 41g; Carbs 57g; Fat 20g; 31% calories from fat; Cholesterol 95mg; sodium 1149mg; potassium 812mg; Fiber 5 g Nutritional analysis per snack serving: Calories 285; Protein 21g; Carbs 28g; Fat 10g; 31% calories from fat; Cholesterol 48mg; sodium 575mg; potassium 406mg; 3g fiber
Cinco de Mango Quesadilla

Instructions

  1. Cook chicken on a lightly oiled grill over medium heat for about 5 minutes on each side or until lightly charred and cooked through.

  2. Let cool slightly and cut into bite-size strips. Puree the tomato sauce and dried pepper in a blender or food processor.

  3. Transfer to a small saucepan and cook over medium heat for 15 minutes.

  4. Add rotisserie chicken to skillet and toss well to coat; season to taste with salt.

  5. Place the flour tortillas on a flat surface. Top half of each tortilla with equal amounts of cheese, mango, bell pepper, green onion and chicken; fold the tortilla

  6. Cook in a large skillet on both sides until cheese is melted and tortilla is crisp, about 5 minutes per side.

  7. Serve with mango sauce.

Mango Salsa:

  1. In a small bowl, mix mango, red bell pepper, red onion, cilantro, lime juice, and salt.

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