Chicken Jalapeno Mango Quesadillas

(originally made 7/2011)

Right now, Rosie's probably thinking- What?  I didn't post that recipe!  LOL   But she did share the Pepper jack Chicken and Peach Quesadilla and that was my jumping off point for today's lunch.    Since we are going on vacation I'm trying to use up all my odds & ends and not buy anything new.     I had wonderful leftover bbq3000 chicken, which I shredded.    No peaches, but I do have a bag of frozen mango chunks.   I had mexican blend cheese, and to give it the heat I added slices of jalapeno.      The dipping sauce is what puts this over the top, helping to cool out the heat of the peppers but with a little zing from the lime juice.   I also sprinkled a little dried cilantro on there.   SOOO good!    Thank you Rosie!

* Exported from MasterCook *

               Pepper Jack, Chicken, and Peach Quesadillas

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1           teaspoon  honey
     1/2      teaspoon  fresh lime juice
     1/2           cup  reduced-fat sour cream
  4                     flour tortillas -- (8-inch)
     3/4           cup  shredded Monterey Jack cheese with jalapeƱo peppers -- (3 ounces)- used mexican blend
  1                cup  chopped skinless -- boneless rotisserie chicken breast-  bbq 3000 chicken- Penzeys
  1                cup  thinly sliced peeled firm ripe peaches -- used mango
  4          teaspoons  chopped fresh cilantro -- used dried
                        Cooking spray
     1/2         large  jalapeno pepper -- sliced *my addition

1. Combine honey and lime juice in a small bowl, stirring well with a whisk. Stir sour cream into honey mixture; cover and chill until ready to serve.

2. Place tortillas flat on a work surface. Sprinkle 3 tablespoons cheese over half of each tortilla; top each tortilla with 1/4 cup chicken, 1/4 cup peaches, and 1 teaspoon cilantro. Fold tortillas in half.

3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Place 2 quesadillas in the pan, and top quesadillas with a cast-iron or other heavy skillet. Cook 1 1/2 minutes on each side or until tortillas are crisp and lightly browned (leave cast-iron skillet on quesadillas as they cook). Remove quesadillas from pan; set aside, and keep warm. Repeat procedure with the remaining quesadillas. Cut each quesadilla into wedges. Serve with sauce.

CALORIES 364 ; FAT 15.8g (sat 7.4g,mono 5.8g,poly 1.4g); CHOLESTEROL 68mg; CALCIUM 235mg; CARBOHYDRATE 33.5g; SODIUM 485mg; PROTEIN 21.3g; FIBER 2.2g; IRON 2.1mg

Yield:  4 servings (serving size: 1 quesadilla and 2 tablespoons sauce)

Cooking Light


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