Chicken and Mango Quesadillas
Quesadillas and burritos are great ways to use leftover chicken from earlier in the week. In this recipe, you can substitute other ripe fruit in place of mango. To avoid paying top dollar
for fresh herbs, consider starting a windowsill herb garden.
Two quesadillas, providing 4 servings
- 4 (8-inch) whole wheat tortillas
- vegetable oil
- 1 1/2 cups grated cheddar cheese
- 1 1/2 cups cooked chicken, shredded
- 1 mango, peeled, pitted, and sliced
- 1/4 cup chopped fresh cilantro
Preheat oven to 375 F.
Brush 2 tortillas with oil. Place tortillas, oil side down, on baking sheet.
Sprinkle each with half of the cheese, half of the chicken, half of the mango, and half of the cilantro. Top each with 1 tortilla, pressing to adhere; brush top with oil.
Bake quesadillas for about 10 minutes, until filling is heated through and edges begin to crisp. Using a large metal spatula, carefully turn each over and bake for an additional 5 minutes, until bottom is crisp
Transfer quesadillas to plates. Cut into wedges with a pizza cutter. Let cheese cool sufficiently to prevent burning little tongues before serving.
Recipes reprinted with permisison from Petit Appetit: Eat, Drink, and Be Merry: Easy, Organic Snacks, Beverages, and Party Foods for Kids of All Ages by Lisa Barnes (published March 3, 2009, by Perigee Trade Paperbacks, part of the Penguin Group). Buy a copy here.