Cinco de Mango Quesadilla
Recipe type: Main dish
Cuisine: Mexican
Prep time:
Cook time:
Total time:
Serves: 4
- 2 boneless, skinless chicken breasts
- 8 oz. can tomato sauce
- 1 dried chile pepper, such as pasilla or ancho, stem and seeds removed
- 4 flour tortillas
- 6 oz sliced Monterey Jack cheese
- 1 ripe mango, cut into thin slices
- ¼ cup minced red pepper
- ¼ cup minced scallion
- 1 large mango, diced
- ⅓ cup chopped red pepper
- ¼ cup chopped red onion
- ½ TB chopped fresh cilantro
- ½ TB lime juice
- Salt and pepper to taste
- Cook chicken on lightly oiled grill over medium heat for five minutes per side or until cooked through.
- Cut or tear into bite-sized pieces.
- Combine tomato sauce and dried pepper in a food processor and blend into smooth.
- Transfer mixture to a medium sauce pan and simmer for fifteen minutes. Add chicken and toss to combine. Season to taste with salt and pepper.
- Top each tortilla with equal amounts of chicken mixture, cheese, mango, red pepper and scallion.
- Cook in a preheated skillet on grill pan until cheese is melted and tortilla is crisp, about five minutes per side.
- Serve with mango salsa.
Recipe by West of the Loop at https://www.westoftheloop.com/2015/04/18/how-to-cook-with-mangos-beyond-just-smoothies/
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