Recipe: Mango Chicken Quesadillas and Chicken Quesadillas with Papaya Salsa - Recipes for Pam

MANGO CHICKEN QUESADILLAS

2 small boneless, skinless chicken breasts
1 (8 oz.) can tomato sauce
1 dried ancho or pasilla chili pepper, stemmed and seeded
Salt
4 burrito-size (10-inch) flour tortillas
6 oz. 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 (recipe follows)

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.)

In a blender or a food processor, puree tomato sauce and dried pepper. 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. 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

1 large peeled, pitted and chopped mango
1/3 cup chopped red bell pepper
1/4 cup minced red onion
1/2 tbsp. chopped fresh cilantro
1/2 tbsp. lime juice
1/8 tsp. salt

In a small bowl, stir together all ingredients. Serve with quesadillas.

Makes 4 entree servings or 8 appetizer servings.
Adapted from Source: The Canadian Press/April 25, 2006

---

CHICKEN QUESADILLAS WITH PAPAYA SALSA

1/2 of a small papaya, peeled, seeded, and chopped
1 small nectarine, pitted and chopped
1 hot red or jalapeno pepper, seeded and finely chopped
1 tablespoon snipped cilantro or parsley
1/2 teaspoon finely shredded lime peel (set aside)
1 tablespoon lime juice
1 teaspoon honey
2 medium boneless, skinless chicken breast halves (6 ounces total)
2 green onions, thinly sliced (1/4 cup)
3 tablespoons lime or lemon juice
1 tablespoon snipped cilantro or parsley
1 teaspoon honey
1 tablespoon cooking oil
2 (8-inch) flour tortillas
1/4 cup shredded Monterey Jack or cheddar cheese (1 ounce)

For salsa, in a bowl stir together the papaya, nectarine, hot red or jalapeno pepper, cilantro or parsley, 1 tablespoon lime juice, and 1 teaspoon honey. Cover and chill thoroughly.

Meanwhile, rinse the chicken and pat dry. Cut into 1-inch pieces. Place chicken and green onions in a plastic bag set in a deep mixing bowl.

For marinade, in a bowl stir together the 1/2 teaspoon lime peel, 3 tablespoons lime juice, 1 tablespoon cilantro or parsley, and 1 teaspoon honey. Pour over chicken and onions in the bag. Close bag and turn to coat well. Marinate at room temperature for 30 minutes or in the refrigerator for 2 hours, turning bag occasionally.

WHEN READY TO COOK:
Drain chicken and discard marinade. Remove salsa from the refrigerator; set aside.

In a medium skillet cook chicken in hot oil over medium-high heat for 3 to 4 minutes or until no pink remains, stirring constantly.

On a baking sheet, layer half of each tortilla with one-fourth of salsa and half of chicken and cheese. Fold plain halves over filled halves.

Bake in a 350 degree F oven 8 to 10 minutes or until golden. Top with remaining salsa.

Menu Idea:
Feature this fresh-tasting Mexican meal with nectarine slices and frozen margaritas.

Adapted from Source: Better Homes and Gardens
Makes 2 servings