Blackened Chicken Quesadillas Cranberry Mango Salsa
Spice up your weeknight dinner routine with these irresistible Blackened Chicken Quesadillas paired with a zesty Cranberry Mango Salsa. This recipe delivers bold, smoky flavors from perfectly seasoned, pan-seared chicken, layered with melty Mexican blend cheese inside golden, crispy flour tortillas. The star of the show, however, is the vibrant salsa—a sweet and tangy blend of fresh cranberries, juicy mango, red onion, and a splash of lime juice that adds a refreshing contrast to the savory spice. Ready in just 40 minutes, these quesadillas are perfect for a quick, flavorful meal or an impressive appetizer. Whether served hot off the skillet or alongside a bowl of the fruity salsa, this dish is bound to become a family favorite!
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 2 teaspoons Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 4 pieces Flour tortillas (large)
- 2 cups Shredded Mexican blend cheese
- 0.5 cup Fresh cranberry
- 1 cup Fresh mango, diced
- 0.25 cup Red onion, finely chopped
- 2 tablespoons Fresh cilantro, chopped
- 1 tablespoon Lime juice
- 1 teaspoon Honey
Instructions
In a small bowl, mix paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, salt, and black pepper to make the blackening spice rub.
Pat the chicken breasts dry with paper towels and coat both sides evenly with the spice rub.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 5-6 minutes per side, or until the internal temperature reaches 165°F (75°C). Remove the chicken from the skillet and let it rest for 5 minutes. Then slice thinly.
In another small bowl, combine cranberry, mango, red onion, cilantro, lime juice, and honey. Mix well to create the cranberry mango salsa. Set aside.
Wipe the skillet clean or use a new nonstick skillet. Heat the skillet over medium heat and lightly grease with a small amount of olive oil.
Lay one tortilla flat on a clean surface. Sprinkle 1/4 cup of shredded cheese evenly over one half of the tortilla. Layer with sliced blackened chicken, followed by another 1/4 cup of shredded cheese. Fold the other half of the tortilla over to cover the chicken and cheese.
Place the folded tortilla in the hot skillet. Cook for 2-3 minutes on each side, or until the tortilla is golden brown and the cheese is melted. Repeat with the remaining tortillas and filling.
Cut each quesadilla into wedges and serve hot with cranberry mango salsa on the side or spooned over the top.
Nutrition Facts
Calories |
652 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.6 g | 41% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 1303 mg | 57% | |
| Total Carbohydrate | 47.9 g | 17% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 10.0 g | ||
| Protein | 45.2 g | 90% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 501 mg | 39% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 492 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
