Quick and Easy Quesadillas

By webadmin on 04:24 pm Apr 30, 2009
Category Archive

My son had been asking for mangoes, and no, he wasn’t completely satisfied with the frozen version. So I picked up the ripest mango I could find and made these chicken-mango quesadillas from the new book “Petit Appetit: Eat, Drink and Be Merry.”

I liked this recipe because it shows you that you can bake quesadillas, rather than fry them, which is easier if you’re feeding a crowd. I’d never thought to do that.

The other good thing about them is that you can leave some of the ingredients out and include others. I knew my daughter probably wouldn’t eat the mango, especially if it was mixed in with the chicken and cheese, so I left it out of hers and served it on the side. (Where, yes, it stayed.)

My son was initially very intrigued by this mango dish, but after trying a slice, he said he would prefer to have his mango straight, without any “other stuff.”

If you’re making this your main dish you may want to double the recipe, which is easily done.

The Baltimore Sun

Chicken-and-Mango Quesadillas (serves 2-4)

4 x 20cm whole wheat tortillas
4 tsp. vegetable oil for brushing
170g grated cheddar cheese
170g cooked chicken, shredded
1 mango, peeled, pitted and sliced
30g chopped fresh cilantro, optional

1. Preheat oven to 180 degrees Celsius. Brush two tortillas with a little oil and place             them, oil side down, on a baking sheet.

2. Sprinkle each with half of the cheese, half of the chicken, half of the mango and half
of the cilantro. Top each with 1 tortilla, pressing to adhere; brush top with oil.

3. Bake quesadillas for about 10 minutes, until filling is heated through and edges
begin to crisp.

4. Using a large metal spatula, carefully turn each over and bake for an additional
5 minutes, until bottom is crisp.

5. Transfer quesadillas to plates. Cut into wedges with a pizza cutter. Let cheese cool
sufficiently to prevent burning little tongues before serving. 

Recipe adapted from “Petit Appetit: Eat, Drink and Be Merry: Easy, Organic Snacks, Beverages and Party Foods for Kids of All Ages”
By Lisa Barnes

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