CHICKEN MANGO QUESADILLAS
Chicken Mango Quesadillas made with honey lime chicken, homemade fresh mango salsa, pepper jack cheese, and an optional jalapeno cream cheese all melted inside a buttery tortilla. A popular Mexican dinner made in less than 30 minutes.
Provided by Melissa Stadler, Modern Honey
Categories Dinner
Time 35m
Number Of Ingredients 15
Steps:
- In a large skillet, saute chicken until cooked through and lightly golden brown -- about 5-6 minutes. Add honey, lime juice and salt and pepper and coat. Cook for another 1-2 minutes. Set aside.
- To make salsa -- add all ingredients in small bowl and stir together. If mangoes aren't ripe enough, may add a drizzle of honey.
- To make optional jalapeno cream cheese -- mix softened cream cheese and jalapenos in a small bowl.
- To assemble chicken mango quesadillas -- spread jalapeno cream cheese over half of the tortilla. Top with honey lime chicken and pepper jack cheese.
- Heat skillet over medium heat. Add butter to the pan. Place tortilla on top of butter. Cook until cheese starts to melt. Watch it carefully and lower temperature if the outside is getting too done and the cheese isn't melting yet. Open and add mango salsa. Cook for 1 minute longer.
- Cut into slices and serve warm. Great for leftovers too!
COWBOY CHIPOTLE MANGO QUESADILLAS
Provided by Food Network
Time 45m
Yield 8 single servings or 64 appetizers
Number Of Ingredients 17
Steps:
- Preheat the grill to medium.
- Arrange the peppers on the hot grill, turning them when the skin is charred and blistered, and all sides have been roasted. Remove the peppers to a bowl and set aside to cool. Scrape the flaking skins from the chiles and dice. Grill the green onions in the same way until lightly charred and wilted. Remove them from the grill to a cutting board and finely chop. Add the chiles, onion and the shredded cheeses to a medium bowl and mix well. Put 1 tortilla on top of well seasoned comal and spread it with some of the cheese mixture. Top with some Chipotle Pico de Gallo and cover with a second tortilla. After about 2 minutes carefully flip and toast the other side, about 2 to 3 minutes. The tortillas should be golden brown and the cheese should be thoroughly melted. Repeat with remaining tortillas and filling. Cut the quesadillas into quarters for single servings or into eighths for appetizers.
- Combine all the ingredients in a glass bowl and mix well. It is best to let this stand for at least 1 hour to allow the flavors to marry. Drain the salsa of excess liquid and refrigerate until ready to use.
MANGO QUESADILLAS
A wonderful appetizer from the Hula Hut Restaurant in Austin Texas. I found a mango cream cheese at our super market, and it was just right.
Provided by cgross
Categories < 15 Mins
Time 6m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Spray Pam on back of flour tortillas. Or if using butter, melt in frying pan. Spread cream
- cheese on one side of tortilla. Add some diced Mango, and a little green chilies. Fold in half and lightly brown on both sides. Serve hot.
Nutrition Facts : Calories 344.3, Fat 22.1, SaturatedFat 11.6, Cholesterol 62.5, Sodium 709.1, Carbohydrate 31.8, Fiber 2.6, Sugar 14.8, Protein 6.8
GOAT CHEESE AND MANGO QUESADILLAS
Tangy goat cheese and tropical mango make a distinctive pairing inside this easy-to-make lunch that uses wholesome whole-wheat tortillas.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 6
Steps:
- Spread goat cheese on tortillas. Divide mango, onion, jalapeno, and cilantro on one half of each tortilla. Fold tortilla over filling.
- Heat a large heavy skillet over medium-high. Working in batches, cook quesadillas until cheese softens and tortillas are crisp and browned in spots, 1 to 2 minutes per side (if skillet begins to scorch, reduce heat to medium). Transfer quesadillas to a cutting board and cut each into 4 wedges. Serve immediately.
Nutrition Facts : Calories 156 g, Fat 5 g, Fiber 3 g, Protein 6 g
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