Cinco de Mango Quesadilla
Prep time
Cook time
Total time
A delicious new take on the quesadilla, incorporating fresh mango.
Recipe type: Appetizer
Cuisine: Mexican
Serves: 4 quesadillas
  • 2 small boneless, skinless chicken breasts
  • 1 (8-ounce) can tomato sauce
  • 1 dried ancho/pasilla chile pepper, stemmed and seeded*
  • 4 burrito size flour tortillas
  • 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
  • large mango, peeled, pitted and chopped
  • ⅓ cup chopped red bell pepper
  • ¼ cup minced red onion
  • ½ tablespoon chopped fresh cilantro
  • ½ tablespoon lime juice
  • pinch or dash salt
  1. 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.
  2. 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.
  3. Add grilled chicken to pan and toss well to coat; season to taste with salt.
  4. 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.
  5. Cook in a large skillet on both sides until cheese is melted and tortilla is crisp, about 5 minutes on each side.
Mango Salsa
  1. In a small bowl, stir together mango, red bell pepper, red onion, cilantro, lime juice, and salt.
*substitute dried pepper with 1 tablespoon ancho chili powder
Recipe by Girl Gone Mom at