Chicken Quesadillas with Fruit Salsa

This is Meal #6 in our meal plan using chicken breast.

What we’re Repurposing:
Chicken from Baked Seasoned Chicken or Spinach Artichoke Chicken
Veggies from pasta – chopped red onion, chopped red pepper, chopped Roma tomato

You’ll Also Need:
Whole Wheat Tortillas (2 per quesadilla)
1 8oz bag Shredded Mexican blend cheese
1 Avocado
1 Lime
Salt
Cilantro (you’ll need less than 1 bunch)
1 Large Mango or 2 Ataulfo Mangoes
3 Kiwi, peeled and chopped
1/4c fresh chopped Pineapple
Jalapeno (however much you like)
Sour Cream
OPTIONAL: chimichurri **see OHI recipe (link to be added soon)

Here is the original recipe for the avocado cream and the fruit salsa.

To make the fruit salsa:
Here are the Ataulfo mangoes I used. They are smaller than the ones I normally use – but they were only $.50 each, so I went with these and they still taste the same.

Peel the mangoes first!

Peel the mangoes first!

Chop the mango by making knife cuts lengthwise and crosswise and then sliding your knife underneath parallel to the cutting board to remove the chunks. Add to your salsa bowl (or, to save on dishes, make directly in tupperware so you can save leftovers!).
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Slice the kiwi and then chop it into smaller pieces and add to salsa.
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Chop the red onion and add to salsa.
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Dice up the cilantro, chop the pineapple, and add them to the salsa along with the juice from half a lime. Stir and then salt to taste.

Delicious!

Delicious!

The original recipe called for jalapeno IN the salsa, but I left it out because of the kids.

For the avocado cream:
Note: I actually like this LESS than the avocado spread I made in some OHI quesadillas. But you might like it, so I’m including the recipe here still.
Mash 1 avocado in a bowl. Add about 2 Tblspn minced cilantro, juice from the other half of the lime, 1/2c sour cream, and a little salt. Stir until well combined.
(recipe for my avocado spread soon to come on a different post – link will be at bottom)

To make the quesadillas:
1. Spread the avocado cream on one tortilla and then cover it with cheese
2. Add chopped chicken, tomatoes, red pepper, jalapeno, red onion.

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I left the jalapeno out in the kids’ quesadillas

With jalapeno

With jalapeno and red onion

3. Place another tortilla over top. With one hand on each side holding the tortillas together, place in quesadilla maker. *If you don’t have a quesadilla maker, you can make these in a large frying pan or skillet. Placing a lid or plate over the pan right away will help the cheese melt more quickly, before the tortilla burns. You can also use the fajita size tortillas and fold them over. If you cook them this way, you will probably need to flip them. Use caution and be sure the cheese is melted so you don’t end up with a mess!
4. Slice into triangles and serve with avocado cream or sour cream and fruit salsa.

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**Now, I’m going to make a suggestion. After this week of chicken you might be looking to eat some BEEF. I recommend planning your next week starting with this steak with chimichurri and making the chimichurri a day or two early (it’s good in the fridge for up to a week). Before you make the quesadillas, toss the chicken in the chimichurri sauce. It. Is. SO. good!

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I made these for lunch one day while trying to use up leftovers (what a surprise!) The chimichurri added an unbeatable layer of flavor.

Click here for the complete story on these OHI quesadillas, including my original avocado spread recipe!

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