Cinco de Mango Quesadilla with Mango Salsa

Cinco de Mango Quesadilla with Mango Salsa

Ingredients:

  • 2 small boneless, skinless chicken breasts
  • 1 (8-oz) can tomato sauce
  • 1 dried ancho/pasilla chile pepper, stemmed and seeded
  • 4 burrito flour tortillas
  • 6 oz 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
Mango Salsa:
  • 1 large peeled, pitted, and chopped mango
  • 1/3 cup chopped red bell pepper
  • 1/4 cup minced red onion
  • 1/2 tablespoon chopped fresh cilantro
  • 1/2 tablespoon lime juice
  • 1/8 teaspoon salt

Instructions:

Serves: Makes 4 entrée servings or 8 appetizer servings

Prep Time: 25 minutes

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 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.

Serving Tips:
You can substitute with leftover grilled chicken.

Recipe provided courtesy of the National Mango Board

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