Cinco de Mango Quesadilla

Cinco de Mango Quesadilla
Servings: 4
Prep Time: 25 min | Cook Time: 15 min

2 small boneless, skinless chicken breasts

1 (8oz) can tomato sauce

1 dried ancho/pasilla chile pepper, stemmed and seeded

4 burrito size flour tortillas

1 ripe mango, peeled, pitted and thinly sliced

¼ cup minced red bell pepper

¼ cup sliced green onions


1 large mango, peeled, pitted and chopped

⅓ cup chopped red bell pepper

¼ cup minced red onion

½ tablespoon chopped fresh cilantro

½ tablespoon lime juice

pinch or dash salt


1. Cook chicken on a lightly oiled grill over medium heat for about 5 minutes on each side or until lightly charred and cooked through.

2. Let cool slightly and cut into bite size strips.

3. Puree the tomato sauce and dried pepper in a blender or food processor. 

4. Transfer to a small saucepan and simmer over medium heat for 15 minutes.

5. Add grilled chicken to pan and toss well to coat; season to taste with salt. Place flour tortillas on a flat surface.

6. Top half of each tortilla with equal amounts of cheese, mango, bell pepper, green onion and chicken; fold over tortilla.

7. Cook in a large skillet on both sides until cheese is melted and tortilla is crisp, about 5 minutes on each side. 


1. In a small bowl, stir together mango, red bell pepper, red onion, cilantro, lime juice, and salt.

2. Serve alongside quesadillas


Nutritional analysis per entrée serving: Calories 570; Protein 41 g; Carbohydrates 57 g; Fat 20 g; 31% Calories from Fat; Cholesterol 95 mg; Sodium 1149 mg; Potassium 812 mg; Fiber 5 g Nutritional analysis per appetizer serving: Calories 285; Protein 21 g; Carbohydrates 28 g; Fat 10 g; 31% Calories from Fat; Cholesterol 48 mg; Sodium 575 mg; Potassium 406 mg; Fiber 3 g

Recipe and image courtesy of the National Mango Board (