Five 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
Instructions
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Cook chicken on a lightly oiled grill over medium heat for about 5 minutes on each side or until lightly charred and cooked through.
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Let cool slightly and cut into bite-size strips. Puree the tomato sauce and dried pepper in a blender or food processor.
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Transfer to a small saucepan and cook over medium heat for 15 minutes.
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Add rotisserie chicken to skillet and toss well to coat; season to taste with salt.
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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
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Cook in a large skillet on both sides until cheese is melted and tortilla is crisp, about 5 minutes per side.
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Serve with mango sauce.
Mango Salsa:
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In a small bowl, mix mango, red bell pepper, red onion, cilantro, lime juice, and salt.