Chicken quesadillas with mango

These chicken quesadillas are super easy to make and with a lovely bit of melted cheese, spicy chipotle sauce and fresh mango salsa it's one of my favorite recipes to make.

Course Dinner Dish, lunch

Cuisine Tex Mex

Keyword chicken, mango

Prep Time 5

Cook Time 15

Total Time 20

Servings people

Calories 879

Author Simone

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

Instructions

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.
Mix mango, avocado, chilli with the lime juice and cilantro. Keep this filling aside.
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).
Serve with the mango salsa and some chopped cilantro
You can keep the sauce in the fridge for about a week.

Nutrition