YIELD: 12 quesadillas
Salsa | |
3 cups (19 ounces) | diced ripe mango (3 mangos, 12 count) |
1 cup | diced red bell pepper |
3/4 cup | minced red onion |
1 1/2 tablespoons | chopped fresh cilantro |
1 1/2 tablespoons | fresh lime juice |
1/4 to 1/2 teaspoon | salt |
Chicken | |
6 | small boneless, skinless chicken breasts |
1-1/2 cups | tomato sauce |
3 | dried ancho or pasilla chile peppers |
Quesadilla | |
12 | large flour tortillas |
2 1/4 cups (18 ounces) | shredded Monterey Jack cheese |
3 cups (19 ounces) | diced ripe mangos (3 mangos, 12 count) |
3/4 cup | diced red bell pepper |
3/4 cup | sliced green onion |
To make fresh mango salsa, combine first six ingredients. Reserve.
Grill chicken over medium heat until cooked through, about 5 minutes per side. Let cool slightly and cut into bite-size pieces. Puree tomato sauce and dried peppers. Transfer to a saucepan over medium heat and cook for 15 minutes. Add the grilled chicken and toss to coat thoroughly.
To assemble quesadillas, top half of each tortilla with chicken mixture, cheese, mango, bell pepper and green onion. Fold in half and cook over medium heat until cheese in melted and tortilla is crisp, about 5 minutes on each side. Serve with fresh mango salsa.
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