Smoked Chicken and Mango Quesadilla
Serves 4 as a lunch or supper
Preparation time 15 minutes
Cooking time 5 minutes
Nutritional Breakdown
GIZZI “Only a quarter of the guac and salsa should be used for each serving. He’s still getting his Mexican fix but it will be much lower in fat and way tastier!”
Smoked Chicken and Mango Quesadilla - 452kcals and 21.4g fat per serving.
Ingredients
- 120g mature cheddar cheese, grated
- 200g low fat cream cheese
- 4 spring onion, sliced
- 4 tablespoon pickled jalapeños, chopped
- 8 small flour tortillas
- 200g smoked chicken, shredded
- 100g fresh mango, chopped
for the guacamole (serves 4)
- 1 avocado
- juice of 1 lime
- ¼ teaspoon salt
- ½ clove garlic, grated
- 1 red chilli, deseeded and chopped
- 1 tomato deseeded and chopped
- ¼ teaspoon ground cumin
for the salsa (serves 4)
- 2-3 vine tomatoes, seeded and chopped
- the juice of 1 lime
- ½ clove garlic, grated
- 1 red chilli, deseeded and chopped
- ¼ teaspoon salt
Method
In a bowl mix together the grated cheese, soft cheese, spring onions and jalapeños. Lay the tortillas out on a surface then spread them with the mixture. Top one with the chicken and mango, then sandwich together.
To make the guacamole place the flesh of the avocado into a mortar or a small bowl and with the pestle or the back of a fork mash the avocado until its smooth with a few chinks. Pour over the lime and salt and mix together, then add the rest of the ingredients and stir.
For the salsa, simply mix all the ingredients together. This will definitely be thankful for 20 minutes for the flavours to blend.
Heat a frying pan until it’s hot, and then lay the quesadilla on top. Gently toast for two minutes on each side or until golden and the cheese is beginning to ooze. Transfer onto a chopping board then cut the quesadilla into 4-6 wedges and serve piping hot with guac and salsa!
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