Blackened Chicken Quesadillas Cranberry Mango Salsa Recipes

BLACKENED CHICKEN QUESADILLAS & CRANBERRY MANGO SALSA

Steps:

• For the Salsa (yields about 3 cups):.
• Toss the cranberries with the brown sugar then chop coarsley in a food processor, transfer to a heat resistant bowl and set aside.
• In a saucepan, combine granulated sugar and water over medium-high heat; bring to a boil while stirring; once boiling, stop stirring and allow to cook for 3 minutes, then immediately pour syrup over cranberries and allow to cool completely.
• Meanwhile, peel and dice kiwi and mango.
• Combine mango, kiwi, red onion,cilantro, lime juice, serrano chile, garlic and honey; mix well and add to cranberry mixture.
• Season with salt and pepper and refrigerate for at least 2 hours to allow flavors to blend.
• For the Quesadillas:.
• Place blackening seasoning in a shallow dish.
• Between two sheets of plastic wrap, flatten chicken breasts with a meat mallet or heavy skillet to a flat even thickness; rub each breast with a few drops of oil and dredge in the blackening seasoning to coat.
• Heat 1 tbl of peanut oil in a heavy skillet over high heat; add chicken and cook until blackened on both sides and cooked through- set aside to rest.
• In a separate skillet, heat vegetable oil over medium heat, add onions and saute until just translucent; turn heat to low and cook for 15 minutes until onions are soft but not browned.
• Stir in basil and honey and cook for 5 more minutes.
• Add chicken broth and turn up heat high enough for broth to simmer; cook until almost all of the broth has evaporated; remove from heat and set aside.
• Slice chicken into small pieces and mix with onions.
• To assemble: Sprinkle 1/4 cup cheese on one tortilla, then spoon on 1/4 of the chicken mixture; sprinkle with 2 tbl more cheese and place another tortilla on top.
• Lightly brush a skillet with peanut oil and heat over medium high heat; slide the quesadilla into the skillet and heat until cheese begins to melt; brush upper tortilla with peanut oil and flip quesadilla in skillet.
• When cheese is melted, remove from skillet, cut into quarters and serve with cranberry-mango salsa.
• Note: quesadillas (top brushed with oil) can also be cooked on a parchment lined sheet pan in a 350 degree oven until cheese melts.

GRILLED CHICKEN-MANGO QUESADILLAS

Steps:

• Heat grill to medium heat.
• Pour dressing over chicken in shallow dish; turn to evenly coat both sides of breasts. Refrigerate 15 min. to marinate.
• Remove chicken from marinade; discard marinade. Grill chicken 5 to 6 min. on each side or until done (165ºF).
• Cut chicken into thin strips. Top tortillas with salsa, cheese and chicken; fold in half. Grill 1 to 2 min. on each side or until cheese is melted and quesadillas are lightly browned on both sides.

BLACKENED CHICKEN & MANGO SALSA

Steps:

• Dice mango, peppers, onion, and cilantro.
• Combine diced ingredients with minced garlic, lime juice and olive oil. Add salt and pepper if necessary.
• Heat grill to medium-high. Season both sides of chicken breasts with blackened seasoning.
• Grill chicken on both sides until no longer pink.
• Serve with mango salsa.

MANGO QUESADILLAS

Steps:

• Place the beans in a saucepan over medium heat, and cook 5 minutes. Partially mash with a potato masher or large spoon. Reduce heat to low, and keep warm until ready to serve.
• Heat the oil in a skillet over medium heat. Stir in the onion and red bell pepper. Season with chili powder, cayenne pepper, oregano, and basil. Cook and stir until vegetables are tender. Mix in mango and vegetarian chicken strips, and continue cooking about 2 minutes, until vegetarian chicken is heated through.
• In a separate skillet over medium heat, place the tortillas one at a time until soft and warm, about 2 minutes per side. Spread warm tortillas with equal amounts of the the black beans, mango mixture, Cheddar cheese, arugula, and jalapenos. Fold tortillas over the filling and top with salsa to serve.

SPICY CRANBERRY SALSA

Steps:

• Place all ingredients in a food processor.
• Pulse until ingredients are coarsely chopped.
• Cover and chill overnight.

LOUISIANA STYLE BLACKENED CHICKEN

Steps:

• Preheat the oven to 200C/400 degrees F.
• In a large bowl, mix together all the blackening spices.
• Toss the chicken in the spices, making sure that each fillet is evenly coated.
• Heat a large heavy based frying pan over high heat until very hot.
• Add the oil and fry chicken fillets on each side.
• You want the chicken to fry quite fast so that you sear and roast the spices very well.
• Don't be tempted to add too many pieces to the pan at once or you will not get the desired effect.
• When the fillet is well seared, place on a roasting tray and bake in preheated oven for 10 minutes.
• Serve the chicken on a platter garnished with a few salad leaves.