If you’re looking for a quick and easy dinner idea, these mango chicken quesadillas are some of my favorites! They’re delicious, and only take a few minutes to put together after you marinate the chicken!
My aunt shared this recipe with us, and she swears that the secret ingredient is Cindy’s Kitchen Mango Salsa Vinaigrette, which is available in the produce refrigerators at Whole Foods. I think she’s right, because her quesadillas are DELICIOUS! But sometimes we are too lazy to make the trip to the nearest Whole Foods, so we substitute whatever mango marinade we can find in the condiments aisle at our local store and it’s still pretty yummy!
- a package of flour tortillas (large, not taco size)
- 2 chicken breasts
- 2 ripe mangoes
- 2 C shredded mozzarella cheese
- 16 oz jar of Cindy’s Kitchen Mango Salsa Vinaigrette (available in the produce refrigerators at Whole Foods; you only use half for the marinade so 1 jar is enough for two batches)
You’ll need to cook and marinate the chicken ahead of time, so make sure you plan ahead!
Simmer the chicken breasts in a pot of water for about ten minutes from the time the bubbles start. Make sure to keep it at a simmer; don’t let it boil or the chicken will dry out. After ten minutes, remove the pan from the heat but leave the breasts in the water for another 15-30 minutes.
Then shred the chicken into bite-sized pieces and put it in a Ziploc bag with half a jar of the mango marinade (about 1 C if you aren’t using Cindy’s). Squeeze out the extra air and let the chicken marinate overnight. If you’re in a hurry, you can cheat a bit and only marinate it for an hour, but the longer the chicken marinates, the better the quesadillas will be!
When you’re ready to make your quesadillas, start by draining the chicken in a colander. If you don’t drain the chicken, all that marinade will make the quesadillas too wet and they’ll fall apart in your hands!
While the chicken is draining, peel the mangoes and slice them into thin strips.
Put a flat frying pan or griddle on the stove and heat it up. Because these quesadillas are pretty thick, you’ll want to cook them on a low heat for a long time so they are heated all the way through. (My aunt uses a Foreman grill and that works great too!) Once the pan is hot, put a flour tortilla on it, sprinkle on a bit of cheese, layer on some chicken, add more cheese, a layer of mango strips, add even more cheese, and a second tortilla on top.
After about 2-3 minutes flip the quesadilla over and cook for another 2-3 minutes until the cheese is totally melted.
Once the quesadillas are cooked, put them on a plate and eat immediately! Even after draining the chicken, the marinade will make them a little bit soggy if you leave them sitting for too long.
Quesadillas are awesome anytime, but the mangoes in these make them the perfect light, refreshing food. You may not usually think of mangoes when you think of Mexican food, but they go really well together! My mom makes a mango avocado salsa that is to die for, and obviously these quesadillas are the best!
What are your favorite quick and easy dinner ideas? What else do you put mangoes in?
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