Smoky chipotle chicken, sweet mango, and melty cheese unite in golden tortilla for perfect flavor balance.
# Components:
→ For the Chicken
01 - 2 boneless, skinless chicken breasts (approximately 14 oz), cut into bite-sized pieces
02 - 1 tablespoon olive oil
03 - 2 chipotle peppers in adobo sauce, finely chopped
04 - 1 tablespoon adobo sauce (from the chipotle can)
05 - 1/2 teaspoon ground cumin
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
→ For the Quesadillas
09 - 4 large flour tortillas (10-inch diameter)
10 - 1 large ripe mango, peeled and diced
11 - 1/2 red onion, thinly sliced
12 - 2 cups shredded Monterey Jack or mozzarella cheese
13 - 1 tablespoon fresh cilantro, chopped
14 - 1 tablespoon butter or additional olive oil (for cooking)
→ For Serving (Optional)
15 - Sour cream
16 - Salsa
17 - Lime wedges
# Directions:
01 - Combine chicken pieces, olive oil, chipotle peppers, adobo sauce, cumin, smoked paprika, salt, and black pepper in a mixing bowl. Toss thoroughly to evenly coat.
02 - Heat a large skillet over medium-high heat. Add the marinated chicken and sauté for 5 to 7 minutes, stirring occasionally, until fully cooked and lightly charred. Transfer chicken to a plate.
03 - Wipe out the skillet and decrease heat to medium.
04 - Lay one tortilla flat. Evenly scatter half of the shredded cheese over half of the tortilla. Top with a quarter portion of cooked chicken, diced mango, sliced red onion, and cilantro. Finish with remaining cheese, then fold the tortilla to cover the filling. Repeat for all tortillas.
05 - Melt butter or olive oil in the skillet. Cook each folded quesadilla for 2 to 3 minutes per side, gently pressing, until golden brown and cheese has melted.
06 - Transfer cooked quesadillas to a cutting board and let rest for 1 minute. Slice into wedges.
07 - Arrange quesadilla wedges on plates and serve immediately with sour cream, salsa, and lime wedges as desired.
