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Cinco de Mango Chicken Quesadillas

Cinco de Mango Chicken Quesadillas

2 small boneless, skinless chicken breasts

8-ounce can tomato sauce

1 dried ancho or pasilla chili pepper, stemmed and seeded

Salt to taste

4 burrito-size flour tortillas (10-inch)

6 ounces thinly sliced Jack cheese

1 ripe mango, peeled, pitted and thinly sliced

¼ cup minced red bell pepper

¼ 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.)

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. 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.

Makes 4 entree servings, or 8 appetizer

servings.

Mango Salsa

1 large peeled, pitted and chopped mango

1

/

3

cup chopped red bell pepper

¼ cup minced red onion

½ tablespoon chopped fresh cilantro

½ tablespoon lime juice

1

/

8

teaspoon salt

In a small bowl, stir together all ingredients.

Tip: To cut a mango, peel it first, using a vegetable peeler or a sharp knife. A mango has one seed in the center of the fruit. To cut, place the mango with one of its narrower sides facing up. Starting ¼-inch from the stem, slice along each side of the pit to cut off the "cheeks." Slice or dice as needed.