Cinco de Mango Quesadilla with Mango Salsa

Cinco de Mango Quesadilla with Mango Salsa

Serves 4 entrée or 8 appetizers
Prep time 25 minutes
Meal type Appetizer, Main Dish
Occasion Casual Party


  • 2 Small chicken breasts (boneless, skinless)
  • 1 can tomato sauce (8-oz.)
  • 1 dried ancho/pasilla chile pepper (stemmed and seeded)
  • 4 burrito-size flour tortillas
  • 6oz Jack cheese (thinly sliced)
  • 1 ripe mango (peeled, pitted, and thinly sliced - for the quesadilla)
  • 1/4 cup red bell pepper (minced)
  • 1/4 cup green onions (sliced)
  • 1 large ripe mango (peeled, pitted, and chopped - for the salsa)
  • 1/3 cup red bell pepper (chopped - for the salsa)
  • 1/4 cup red onion (minced - for the salsa)
  • 1/2 tablespoon cilantro (chopped - for the salsa)
  • 1/2 tablespoon lime juice (for the salsa)
  • 1/8 teaspoon salt (for the salsa)


Chicken Quesadillas
Step 1 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 strips.
Step 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.
Step 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. Cook in a large skillet on both sides until cheese is melted and tortilla is crisp, about 5 minutes on each side. Serve with mango salsa.
Mango Salsa
Step 4 In a small bowl, stir together mango, red bell pepper, red onion, cilantro, lime juice, and salt.

Serving Tips: You can substitute with leftover grilled chicken.


© 2011 National Mango Board. Recipe and photo used by permission of the National Mango Board. All rights reserved.