Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
No ratings yet
Chicken Mango Quesadillas
A delicious twist on chicken quesadillas
Prep Time
20
minutes
mins
Cook Time
15
minutes
mins
Course:
Appetizer
Cuisine:
Mexican
Servings:
8
Calories:
332
kcal
Author:
Anne Danahy, RD
Ingredients
1
cup
cubed mango
1 medium
½
cup
fresh cilantro
loosely packed
2
Tbs
fresh lime juice
2
cloves
garlic
peeled and crushed
1
chipotle pepper in adobo
plus 1 teaspoon sauce
salt
pinch or to taste
2
cups
shredded rotisserie chicken
2
cups
shredded Monterey Jack cheese
8
flour tortillas
8-inch
Chipotle Crema (optional)
½
cup
plain Greek yogurt
2
Tbs
lime juice
zest from ½ lime
1
teaspoon
adobo sauce
salt to taste
Instructions
Place the mango cubes, cilantro, lime juice, garlic cloves, and chipotle pepper in a food processor and puree until smooth.
Add salt to taste and set sauce aside.
Chipotle Crema
If serving Crema, mix the yogurt, lime juice and zest, and adobo sauce together until smooth.
Use extra lime juice to thin if necessary. Add a pinch of salt or more to taste and set aside.
Lightly toast tortillas on a hot pan until they just start to brown and puff up.
Spread mango chipotle sauce over one side of each tortilla.
On one half of each tortilla, place approximately ¼ cup shredded chicken and ¼ cup cheese.
Fold tortilla over in half, return to pan and heat just until cheese melts.
Cut each quesadilla in half and drizzle with Chipotle Crema if desired
Serve immediately
Notes
If making lots of these for a party, keep them warm in a 200 degree oven before cutting and serving.
Nutrition
Calories:
332
kcal
|
Carbohydrates:
20
g
|
Protein:
27
g
|
Fat:
16
g
|
Saturated Fat:
8
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
1
g
|
Cholesterol:
83
mg
|
Sodium:
732
mg
|
Potassium:
131
mg
|
Fiber:
2
g
|
Sugar:
5
g
|
Vitamin A:
607
IU
|
Vitamin C:
10
mg
|
Calcium:
275
mg
|
Iron:
1
mg