Chicken And Cheese Quesadillas With Guacamole, Sour Cream And Mango Salsa
This vibrant and flavorful recipe combines the crunch of colorful peppers and the sweetness of mango in a zesty salsa, perfectly paired with savory quesadillas filled with melted cheese, tender chicken, and fresh herbs. Each bite is a delightful balance of textures and tastes. Serve these quesadillas with a dollop of soured cream and a side of guacamole for a satisfying meal bursting with Mexican-inspired goodness.
— Constant Cookbook
Ingredients
- 1 yellow pepper
- 1 small mango
- 8 cherry tomatoes
- 3 spring onions
- 1 tsp chopped jalapeño peppers
- 1 lime
- salt and freshly ground black pepper
- 1 ripe avocado
- 1 lime
- 1 garlic
- 2 tbsp crème fraîche
- small bunch coriander
- 4 flour tortillas
- 150g/5oz Monterey Jack or cheddar
- leftover cooked chicken
- ½ green pepper
- ½ red pepper
- small handful coriander
- soured cream, to serve
Instructions
- For the salsa, mix all of the salsa ingredients together in a bowl and season to taste with salt and freshly ground black pepper.
- For the quesadillas, lay two of the tortillas out on a flat surface. Top each with the cheese, followed by the chicken, peppers and coriander. Place the remaining tortillas on top and press down gently.
- Heat a frying pan over a medium hot and add one of the quesadillas to the pan. Fry, without adding any oil, for 2-3 minutes on each side or until the tortilla is crisp, the cheese melted and the chicken heated through thoroughly. Keep warm whilst you cook the second quesadillas.
- To serve, cut the quesadillas into quarters arrange on plates. Spoon a little soured cream on top, garnish with coriander and serve with the salsa and guacamole on the side.
Cook Time
10M
Prep Time
PT30M
Yield
Serves 2
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