Chicken quesadillas with chipotle relish and mango salsa
- 09.03.2017
- 2 103
Barbecued chicken gets a gourmet makeover in this feisty quesadilla recipe.
Recipe «Chicken quesadillas with chipotle relish and mango salsa» presented in category Recipes / Meat, to prepare this dish you will need no more 1:00 minutes. To make this dish at home by prescription from the author Gomer would need: 1 1/2 tbsp olive oil, 1 large onion , finely chopped, 8 garlic cloves, finely chopped, 2 tbsp chopped chipotle chillies in adobo, 400g can chopped tomatoes , 1/4 cup tomato paste, 1 cup malt vinegar, 120g caster sugar , 2 mangoes, flesh cut into 2cm cubes, 1 avocado, flesh cut into 2cm cubes, 1 long red chilli, seeds removed, finely chopped, Juice of 1/2 lime, plus extra lime wedges to serve, 1 cup finely chopped coriander, plus extra leaves, to serve, 8 flour tortillas, 1 small barbecued chicken, meat shredded, skin and bones discarded, 2 1/2 cups grated mozzarella.
Ingredients:
- 1 1/2 tbsp olive oil
- 1 large onion , finely chopped
- 8 garlic cloves, finely chopped
- 2 tbsp chopped chipotle chillies in adobo
- 400g can chopped tomatoes
- 1/4 cup tomato paste
- 1 cup malt vinegar
- 120g caster sugar
- 2 mangoes, flesh cut into 2cm cubes
- 1 avocado, flesh cut into 2cm cubes
- 1 long red chilli, seeds removed, finely chopped
- Juice of 1/2 lime, plus extra lime wedges to serve
- 1 cup finely chopped coriander, plus extra leaves, to serve
- 8 flour tortillas
- 1 small barbecued chicken, meat shredded, skin and bones discarded
- 2 1/2 cups grated mozzarella
Instructions
- Heat oil in a pan over medium heat. Add onion and garlic, and cook, stirring, for 5 minutes or until softened. Add chipotle, tomato, paste, vinegar, sugar, 1 cup (250ml) water and 2 teaspoons salt. Bring to a simmer, reduce heat to low and cook, stirring occasionally, for 45 minutes or until reduced and thickened. Cool. If not using immediately, transfer to a sterilised jar, seal and store in the fridge for up to 2 weeks.
- Combine mango, avocado, chilli, lime juice and coriander in a bowl. Set aside.
- Preheat an oiled barbecue or large frypan to high. Spread half the tortillas with chipotle relish and top with chicken and mozzarella. Sandwich with remaining tortillas, then cook, weighted with a heavy pan or pressing down with a spatula, in batches if necessary, for 2 minutes each side. Cut quesadillas into quarters and serve with mango salsa, extra coriander leaves and lime wedges.