Chicken Quesadillas with Mango Salsa
List of Ingredients
This salsa blends the sweetness of fresh mango, the tartness of fresh cranberries, and the fiery spiciness of jalapenos. For a less spicy salsa, remove seeds and membranes from the jalapenos before chopping. Be sure to wear plastic or rubber gloves when working with the chiles.
Salsa:
1 cup chopped fresh or canned mango chunks
1 cup fresh cranberries
1 to 2 jalapeno peppers finely chopped (for milder salsa, remove seeds and membranes)
1/2 cup red onion chunks
1/2 cup red or yellow bell pepper chunks
1/2 cup fresh cilantro, loosely packed
2 tablespoons balsamic vinegar
Quesadillas:
12 corn tortillas
4 to 6 tablespoons butter
2 cups shredded, cooked chicken
8 ounces Jack cheese, shredded (2 cups)
8 ounces Cheddar cheese, shredded (2 cups)
1 jar (10 ounces) pepperoncini, cut crosswise into rings
1/2 cup chopped green onion
Place all salsa ingredients in a food processor and process until chunky smooth; set aside
Recipe
Preheat oven; set to convection at 375°F.
In a medium skillet melt butter over medium heat; dip each tortilla in butter to coat and place on a 15x10x1-inch pan. Divide chicken, cheeses, pepperoncini and onions equally onto half of each tortilla. Fold tortillas in half. Cook in preheated convection oven at 375ºF for 12 to 15 minutes or until cheese is melted. Cut into wedges and serve with salsa.
Makes 12 quesadillas.
For traditional (non-convection) baking:
Preheat and bake temperature: 400ºF Time: 12 to 15 minutes
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