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

Ingredients

(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

Directions

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.