From halfbakedharvest.com

Fiesta Chicken Quesadillas with Chipotle Relish and Mango Salsa

4 servings · 25 min prep · 35 min cook

Ingredients

Chipotle Relish

• 2 tbsp olive oil
• 1 small sweet onion, diced
• 8 cloves garlic, minced or grated
• 2-3 chipotle chilies, finely chopped
• 14 oz can diced tomatoes (or sub 1 cup marinara sauce)
• 1/4 cup tomato paste
• 1 cup vinegar
• 2 tbsp brown sugar or honey

Mango Salsa

• 2 mangos, peeled and diced
• 1 ripe but firm avocado, pitted, peeled and diced
• 1 red fresno chili, seeded and diced
• 1 cup chopped fresh cilantro, chopped
• juice of 1 lime lime juice

Chicken Marinade

• 1 lb boneless skinless chicken tenders
• 1 tsp chipotle chili powder
• 1 tsp cumin
• 1 tsp Spanish smoked paprika
• 1 tsp brown sugar or honey
• 1/2 tsp garlic powder
• pinch of salt and pepper
• 2 tbsp olive oil
• 1 tbsp fresh lime juice

Peppers

• 1 (or 5-6 mini peppers) red bell pepper

Quesadilla Assembly

• 1-1 1/2 cups cooked coconut rice or brown rice
• 4 flour tortillas
• 2 cups shredded cheddar or pepper jack cheese, shredded (or a mix)

Steps

1. Heat a skillet to medium heat and add 2 tbsp olive oil. Once hot, add 1 small onion and 8 cloves garlic, cook, stirring often until lightly caramelized and 1 small sweet, about 5-10 minutes. Stir in 2-3 chipotle chilies, 14 oz can diced tomatoes, ¼ cup tomato paste, 1 cup vinegar and 2 tbsp brown sugar. Add ¼ cup water. Bring the sauce to a boil and then reduce the heat to a simmer. Simmer for 20-30 minutes or until thickened slightly. If desired you can puree the sauce (I did not). Transfer to a glass jar. Can be stored in the fridge for up to 2 weeks.

   30 min

2. In a bowl, combine 2 mangos, 1 avocado, 1 red fresno chili, 1 cup chopped cilantro and juice of 1 lime. Toss well. Keep in the fridge until ready to eat.
3. Add 1 lb chicken to a large bowl or gallon size ziplock bag. Add 1 tsp chipotle chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1 tsp brown sugar (or honey), ½ tsp garlic powder and a pinch of salt and pepper. Drizzle 2 tbsp olive oil over the chicken and add 1 tbsp lime juice. Toss well to combine and evenly distribute the seasonings. If possible, allow the chicken to sit in the marinade for 30 minutes or up to overnight (this is normally when I make the relish and salsa).

   30 min (or overnight)

4. Preheat the grill, a grill pan or a heavy cast iron skillet to medium high heat. Rub 1 (or 5-6 mini peppers) red bell pepper with a little olive oil. Once the grill is hot, add the marinated chicken and the pepper. Grill the chicken for 4-5 minutes per side or until lightly charred. Grill the pepper until charred on all sides, about 10 minutes. Remove from the grill and allow the chicken to cool before cutting into bite size pieces. Once the pepper is cool, remove the seeds and slice.

   10 min

5. To assemble the quesadillas, heat an electric griddle or skillet over medium heat. Add a bit of 2 tbsp olive oil. Place 4 flour tortillas down on a clean counter, covering each with a bit of 2 cups shredded cheese. Then evenly distribute 1-1 ½ cups rice, top that with the peppers and then add the chopped chicken. If desired you can add a little of the 2-3 chipotle relish to the filling too. Sprinkle with a little more of the cheese. Place the tortilla on the griddle or skillet, then cover with the other tortilla. Cook until the bottom is crispy and golden brown, then gently flip and cook for another 2-3 minutes until crispy and golden.

   5 min

6. Serve with the 2-3 chipotle relish and mango salsa.

Nutrition

Per serving

kcal

907

protein

49 g

carbs

114 g

fat

39 g

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