Cinco De Mango Chicken Quesadillas
Savor the vibrant flavors of Cinco De Mango Chicken Quesadillas, a tropical twist on a classic favorite! These golden, crispy quesadillas are bursting with a mouthwatering blend of tender shredded chicken, juicy diced mango, and zesty red bell pepper, all seasoned with fresh lime juice, cilantro, and a hint of optional jalapeño for a subtle heat. Sandwiched between layers of gooey Mexican blend cheese and folded in warm flour tortillas, this quick and satisfying recipe comes together in just 30 minutes. Perfect for a festive Cinco de Mayo celebration or an easy weeknight dinner, these quesadillas pair beautifully with creamy guacamole, tangy salsa, or a dollop of sour cream for the ultimate crowd-pleasing meal.
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Recipe Information
Ingredients
- 2 cups cooked chicken breast, shredded
- 1 medium mango, diced
- 1 medium red bell pepper, diced
- 0.25 cup fresh cilantro, chopped
- 1 small jalapeño, finely diced (optional)
- 2 tablespoons lime juice, freshly squeezed
- 2 cups shredded Mexican blend cheese
- 4 pieces flour tortillas, large
- 2 tablespoons olive oil or butter
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
In a medium mixing bowl, combine the shredded chicken, diced mango, diced red bell pepper, chopped cilantro, and diced jalapeño (if using).
Season the mixture with lime juice, salt, and black pepper. Stir well to evenly combine all ingredients.
Heat a large non-stick skillet over medium heat and lightly grease the surface with olive oil or butter.
Place one flour tortilla onto the skillet and sprinkle 1/2 cup of shredded cheese over half of the tortilla.
Spread about 1/2 cup of the chicken and mango mixture evenly over the cheese, then sprinkle an additional 1/4 cup of shredded cheese on top.
Fold the other half of the tortilla over the filling to create a half-moon shape. Press gently with a spatula to seal.
Cook the quesadilla for 2-3 minutes on each side until the tortilla is golden brown and crispy, and the cheese is fully melted.
Remove the quesadilla from the skillet and transfer it to a cutting board. Let it cool for 1-2 minutes before slicing into wedges.
Repeat with the remaining tortillas and filling until all quesadillas are made.
Serve the quesadillas warm with your favorite toppings, such as sour cream, guacamole, or salsa.
Nutrition Facts
Calories |
2610 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.1 g | 162% | |
| Saturated Fat | 53.1 g | 266% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 606 mg | 202% | |
| Sodium | 4192 mg | 182% | |
| Total Carbohydrate | 151.9 g | 55% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 38.4 g | ||
| Protein | 216.8 g | 434% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1891 mg | 145% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 2372 mg | 50% | |
*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.
