Chicken quesadillas with mango

Delicious chicken quesadillas with a spicy chipotle sauce. The quesadillas are stuffed with chicken and mozzarella and served with chipotle sauce and mango salsa.

Chicken quesadillas with chipotle sauce

For these chicken quesadillas, the chipotle sauce takes the longest to make because you have to let it simmer for a while. Of course, you can use another sauce that is quicker. It’s optional but I would highly recommend going for the sauce too.

In this case, I use cooked chicken for the filling. It is absolutely ideal for using up leftover chicken, so if you have a whole roasted chicken, you can make these delicious quesadillas the day after. But if you don’t have that, cooking a chicken breast is also a breeze. Just put it in a pan with water and a stock cube and let it cook for a while. About 10 minutes is usually enough, depending on the thickness of the breast.

With mango salsa

Because the chipotle sauce is quite spicy, it is nice to serve something fresh with it, as I have done here with the mango salsa. This is a simple mix of mango, avocado, red pepper and coriander. Serve it generously with the chicken quesadillas!

Spread the sauce on 1 of the tortillas. A good – less spicy – alternative to chipotle sauce is ketchup or curry ketchup, or mix some ketchup with some sriracha for a quick alternative. I love the smoky flavor of chipotle and the sauce will keep in the fridge for a week. It will also be delicious served with a toasted sandwich (try with the goat cheese sandwich for instance!)

Also check out these enchiladas with mole.

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Chicken quesadillas with mango

Prep time 5 minutes mins

Cooking time 15 minutes mins

Total time 20 minutes mins

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Servings4 people

Ingredients

• ▢ 1,5 tbsp olive oil or coconut oil
• ▢ 200 gr onion finely sliced
• ▢ 4 cloves garlic finely sliced
• ▢ 2 tbsp chipotle peppers in adobosauce finely diced
• ▢ 400 gr tomatoes sliced in cubes
• ▢ 70 gr tomato paste
• ▢ 250 ml apple cider vinegar
• ▢ 250 ml water
• ▢ 120 gr sugar
• ▢ 2 tsp salt

Filling

• ▢ 2 mangos deseeded and diced
• ▢ 1 avocado finely diced
• ▢ 1 red chili deseeded and finely chopped
• ▢ juice of half a lime
• ▢ fresh cilantro finely chopped
• ▢ 2 chicken fillets cooked in vegetable stock or the remains of an earlier grilled chicken (no skin and no bones)
• ▢ 250 gr grated mozzarella
• ▢ 8 flour tortillas

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How to make the chicken quesadillas

1. Put the (coconut) oil in a frying pan and when it's hot put in the onion and garlic. Glaze the onion and garlic in about 5 minutes and then add the chipotle, diced tomatoes, tomato puree, vinegar, sugar, water and salt. Bring to a boil and let simmer on low fire for about 45 minutes. Let the chipotle sauce cool down in a pan with the lid on.
2. Mix mango, avocado, chilli with the lime juice and cilantro. Keep this filling aside.
3. To make the quesadillas, use a table grill or a grill pan. Put a layer of the sauce on one tortilla and then add a liberal layer of the chicken and mozzarella. Finish off with a second tortilla and grill them to perfection. If you use a grill pan, then add weight with another heavy pan on the tortilla. Fry for a minute or two (these quesadillas are done very quickly).
4. Serve with the mango salsa and some chopped cilantro
5. You can keep the sauce in the fridge for about a week.

Author recipeAuthor: Simone

Nutrition Information per portion:

Calories: 879kcal | Carbohydrates: 97g | Protein: 32g | Fat: 42g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Trans Fat: 0.05g | Cholesterol: 105mg | Sodium: 2198mg | Potassium: 1239mg | Fiber: 11g | Sugar: 56g | Vitamin A: 2868IU | Vitamin C: 81mg | Calcium: 467mg | Iron: 5mg

Disclaimer:

The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

Categories:

• Lunch
• Mango
• Mexican
• Quick