Whole Wheat Quesadillas With Chicken, Jalapeño Jack And Mango Salsa

Tortillas and wraps come in dozens of variations. Look for whole wheat flour tortillas in the refrigerated section of your supermarket.Pick the freshest fruits possible. Look for a good color with no obvious bruises, scars, nicks or gouges. Most ripe fruits have a good aroma.Visit a local market and ask to taste the fruit in its freshest state. In some cases looks aren't always the best indicator of taste. In fact, some imperfections are fine—peaches are a good example. At the peak of the season, peaches can appear to be misshapen, a little bruised and fuzzy. Pick up the fruit and instead of just using your eyes, let your nose be the judge.

Yield:

8

Ingredients

1. 2 tablespoons vegetable oil
2. 3 pounds chicken breasts, boneless, skinless
3. 2 tsp salt, or to taste
4. 1 tsp freshly ground black pepper, or to taste
5. 4 mangoes, diced
6. 1 papaya, diced
7. 1 chipotle pepper, canned, minced
8. ¼ cup orange juice
9. ¼ cup lime juice
10. 4 cups Jalapeño Jack cheese, grated
11. 6 cups scallions, thinly sliced
12. 1 cup peanuts, toasted, roughly chopped
13. 16 whole wheat flour tortillas
14. 3 tablespoons peanut oil

Directions

1. Preheat the oven to 400°F.
2. Heat the vegetable oil over high heat in a large sauté pan. Season the chicken with the salt and pepper. Cook the chicken breasts until golden brown on all sides, about 8-10 minutes. Place the chicken in the oven until cooked through, about 10-12 minutes total.
3. Allow the chicken to cool for 5 minutes. Shred the chicken into bite-sized pieces.
4. While the chicken is cooking, combine the mango, papaya, chipotle pepper, orange juice and lime juice. Reserve under refrigeration until needed.
5. To assemble the quesadillas, place ¾ cup chicken, ½ cup Jalapeño Jack cheese, ¾ cup scallions and 2 tablespoons peanuts on a tortilla. Top with another tortilla. Repeat with the remaining ingredients to make 8 quesadillas.
6. Heat about 1 tsp peanut oil in a large sauté pan. Place 1 quesadilla in the pan and lightly brown on both sides, making certain that the cheese is melted in the middle before removing from the heat. Repeat with remaining quesadillas, adding more peanut oil when necessary.
7. Cut each quesadilla into fourths and serve with the mango salsa.

Notes