Ingredients:
2 small boneless skinless chicken breasts
8 ounces tomato sauce
1 dried ancho chiles or 1 dried pasilla peppers, stemmed and seeded
salt
4 burrito-size flour tortillas ( 10 inch)
6 ounces thinly sliced monterey jack cheese
1 ripe mangoes, pitted and thinly sliced
1/4 cup minced red bell peppers
1/4 cup sliced green onions
mango salsa
Directions:
Cook Chicken on lightly oiled grill over medium heat for about 5 minutes on each side or until lightly charred and cooked through.
Let chicken cool slightly and cut into strips.
Puree the tomato sauce and dried pepper in food processor or blender.
Transfer to small saucepan and simmer over medium heat for 15 minutes.
Add grilled chicken to the pan and toss well to coat.
Season to taste with salt.
Place flour tortillas on a flat surface.
Top half of each tortilla with equal amounts of cheese, mango, bell pepper, green onion and chicken.
Fold over tortilla.
Cook in large skillet on both sides until cheese is melted and tortilla is crisp.
Serve with mango salsa.
Note: Can also cook in quesadilla maker.
Servings: 4
Time preparation: 15 min.
Time total: 45 min.