Chicken Quesadilla with Mango Salsa

Chicken Quesadilla

This is one of Ashley’s favorite, she asks me to make it every so often on weekends. The mango salsa adds a fruity touch to the dish. It is a one-pan recipe. Thumbs up from the one who needs to wash dishes after the meal; only one-pan to wash :). I like it too because it is colorful and tasty!


  • Prep Time: 30 min
  • Cook Time: 15 mins
  • Serves: 6


(A) Mango Salsa

  • 2 fresh mangoes, diced
  • 1/4 cup crushed pineapple
  • 1/4 cup red bell pepper, coarsely chopped
  • 1/4 cup green bell pepper, coarsely chopped
  • 2 Tbsp extra virgin olive oil
  • 2 cloves garlic, minced
  • 1 shallot, sliced thinly
  • 2 Tbsp chopped fresh cilantro
  • 2 tsp fresh lime juice
  • salt and pepper to taste

(B) Chicken Quesadilla

  • 2 cups shredded roast chicken
  • 2 cups mango salsa
  • 1/3 cup chopped green onions
  • 6 flour tortillas (8 inch)
  • 1/4 cup butter, melted
  • 2 cups shredded Monterey Jack Cheese



To prepare Mango Salsa:

  1. Mix all ingredients in a bowl, refrigerate overnight.

To prepare Chicken Quesadilla:

  1. Preheat oven to 375 degrees F.
  2. Brush one side of the tortillas with butter; place tortillas buttered side down on a baking sheet lined with parchment paper.
  3. Sprinkle a layer of monterey jack cheese on half of each tortilla.
  4. Spread a 1/3 cup of the shredded chicken over the cheese.
  5. Spoon another layer of mango salsa over the chicken.
  6. Top with another layer of monterey jack cheese. Sometimes, I substitute this layer with mozerella cheese.
  7. Fold the plain side of tortilla over the cheese.
  8. Bake in the oven for 9-11 minutes until crisp and golden brown.
  9. Cut into wedges and serve with salad or guacamole.
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1 Comment

  • Heidie Makes January 26, 2015 at 10:07 am

    I’d love to make a veggie version of this, thanks for the tip!:-)


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