Cinco de Mango Quesadilla
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Servings: 4
Prep Time: 25 minutes
Course: Mango Lunch & Dinner Recipes
Keyword: Mango Lunch & Dinner Recipes

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
  • 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.



    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

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