Back in high school home economics class, I was partnered with Jess, Betsy, Marie, Nancy, and Jennifer. During the cooking portion of one of the classes, we decided to make chicken quesadillas. Somehow, Jess and Bets talked the rest of us into putting mango on the quesadillas. I was skeptical, but blown away when I tried them. The tangy, sweet mango really complemented the sharp and salty cheese and chicken. And I now marinade the chicken first in an acidic marinade that matches the acidity of the mango. I loved the combination of chicken and mangos, and still continue to use it. And not just in quesadillas!
Dinner for Monday 9/21
Chicken and mango quesadillas (inspired by Jess and Bets many, many years ago) this makes 4 servings
2 TBSP olive oil
1 ½ TBSP lime juice
¼ tsp sugar
1/8 tsp salt
1/4 tsp cumin
1 clove garlic, minced
3/4 TBSP white vinegar
2 TBSP chopped dried onion
¼ tsp oregano
½ tsp pepper
¼ TBSP paprika
1/4 cup water
1 chicken breast, in bite sized pieces
Half of a mango
1/2 cup shredded or grated reduced fat sharp cheddar
Oil for the pan
Step 1: Mix first twelve ingredients. Whisk to combine.
Step 2: Add chicken. Marinate for 30 minutes.
Step 3: Remove chicken from marinade and cook in lightly oiled sauté pan until chicken is no longer pink. Remove from pan and let rest.
Step 7: Top with a second tortilla. Cook for 3 to 4 minutes, or until cheese melts and bottom tortilla becomes crispy. Flip the quesadilla over to crisp the other tortilla.
Step 8: Remove quesadilla from pan. Cut into wedges and serve with salsa (homemade is preferable, but we used Newman's Own)
Curried chicken salad wraps: For this dinner, I used some of the tortillas I made Monday and also the other 1/2 of the mango. This makes 4 servings
1 cup water
1 1/4 pounds boneless skinless chicken breast halves, no more than 3/4-inch thick
1/2 cup nonfat plain yogurt
2 tablespoons mayonnaise
1 teaspoon curry powder
1/4 cup chopped cilantro leaves
Salt and freshly ground black pepper
5 ounces romaine lettuce (about 5 cups lightly packed))
1 tablespoon extra-virgin olive oil
1 teaspoon lemon juice
recipe adapted from Elie Krieger