Cinco de Mango Chicken Quesadillas



  • 2 small boneless, skinless chicken breasts
  • 1 (8 ounce) can tomato sauce
  • 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

Mango Salsa

  • 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


  1. 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.)
  2. 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.
  3. 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.
  4. Cook in a large skillet on both sides until cheese is melted and tortilla is crisp, about 5 minutes on each side.
  5. Serve with mango salsa.
  6. 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 credit: National Mango Board

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