1 dried ancho or pasilla chile pepper, stemmed and seeded
Salt to taste
4 burrito-size flour tortillas (10-inch)
6 ounces thinly sliced jack cheese
1 ripe mango, peeled, pitted and thinly sliced
1/4 cup minced red bell pepper
1/4 cup sliced green onions
1 large peeled, pitted and chopped mango
1/3 cup chopped red bell pepper
1/4 cup minced red onion
1/2 tablespoon chopped fresh cilantro
1/2 tablespoon lime juice
1/8 teaspoon salt
Quesadillas: Cook chicken on a lightly oiled grill over medium heat for about
5 minutes on each side or until lightly charred and cooked through.
Let cool slightly and cut into bite-size strips. (You may substitute
leftover grilled chicken.)
Puree the tomato sauce and dried pepper in a blender or food processor.
Transfer to a small saucepan and simmer over medium heat for 15
minutes. Add grilled chicken to pan and toss well to coat; season
to taste with salt.
Place flour tortillas on a flat surface. Top half of each tortilla
with equal amounts of cheese, mango, bell pepper, green onion and
chicken; fold over tortilla.
Cook in a large skillet on both sides
until cheese is melted and tortilla is crisp, about 5 minutes on
Serve with mango salsa.
Mango Salsa: In a small bowl, stir together all ingredients.
Makes 4 entree servings or 8 appetizer servings.
Nutrition information per entree serving: 560 cal., 30 g pro.,
64 g carbo., 19 g total fat (10 g saturated), 78 mg chol., 1,380
mg sodium, 6 g fiber
Recipe used with permission from
the National Mango Board