Chicken Family friendly Main

Chicken quesadillas with chipotle relish and mango salsa

Name: Chicken quesadillas with chipotle relish and mango salsa
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 4
Ingredients: 1 1/2 tablespoons olive oil; 1 large onion (200g), finely chopped; 8 garlic cloves, finely chopped; 2 tablespoons chopped chipotle chillies in adobo (smoked, pickled jalapenos in sauce); 400g can chopped tomatoes; 1/4 cup (70g) tomato paste; 1 cup (250ml) 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 (250g) grated mozzarella

Rate now

10m

Chicken quesadillas with chipotle relish and mango salsa

Jump to recipe

Barbecued chicken gets a gourmet makeover in this feisty quesadilla recipe.

1 1/2 tablespoons olive oil
1 large onion (200g), finely chopped
8 garlic cloves, finely chopped
2 tablespoons chopped chipotle chillies in adobo (smoked, pickled jalapenos in sauce)
400g can chopped tomatoes
1/4 cup (70g) tomato paste
1 cup (250ml) 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 (250g) grated mozzarella

Method

1.

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.
2.

Combine mango, avocado, chilli, lime juice and coriander in a bowl. Set aside.
3.

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.