Saturday, February 1, 2014

Tropical Chicken Quesadilla

I made these last spring as part of the recipes swap in which I was partaking at the time.  That version used a pineapple-avocado salsa while this time around, I used the originally called for mango.  

I know I liked the pineapple, but this was fantastic.  It was an amazing salsa to go along with your pretty standard chicken and cheese quesadilla, and so bright and fresh for the dismal wintery "Polar Vortex" weather we've had lately.  I made these with some shredded chicken I had in the fridge, but Kelsey gives directions for cooking fresh chicken and spicing it up with some Mexican flavors.

Tropical Chicken Quesadilla with Mango Avocado Salsa  Source:  Kelsey's Apple a Day
For the salsa:
1 mango, peeled and diced
1 avocado, peeled and diced
1 Roma tomato, seeded and diced
1 clove garlic, minced
1 habañero (Scotch Bonnet) or jalapeño, seeded and diced
1/4 c. chopped fresh cilantro
juice from one fresh lime
1/4 c. chopped red onion
Salt and pepper, to taste

For the quesadillas:
2 t coconut oil, divided
shredded chicken
1/2 red onion, very thinly sliced
1 red bell pepper, diced
8 medium/soft taco size tortillas
1 1/2 c. shredded cheese 

  1. Make the salsa by combining all ingredients in a medium size bowl.  Adjust seasonings as you like.
  2. Make the quesadillas by laying out the tortilla then topping half with cheese, shredded chicken, onion, and pepper.  Fold quesadilla in half over the filling.  
  3. Heat 1 t coconut oil in a skillet.  When hot, lay the quesadilla in the pan and cook until crispy, then flip over to cook the other side.  Repeat with remaining quesadillas.  Serve with the salsa and enjoy!

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