Chicken and Goat Cheese Quesadillas with Mango Salsa

Chicken and Goat Cheese Quesadillas

Ingredients

1 cooked chicken breast, shredded or pulled
2 T. finely diced onion, red or sweet white
1/4 - 1/3 C. sliced black pitted olives
5 oz. chevre (goat) cheese
6 oz. jar marinated artichoke hearts, drained and chopped
8 medium tortillas
canola oil


Preparation

Mix the chicken meat, onions, olives, chevre and artichoke hearts in a bowl. Heat a saute pan over a medium high burner and drizzle with about a tablespoon of oil.

Slide in a tortilla and spread with a quarter of the chicken mix. Place another tortilla on top and press it down gently. Fry on both sides until crispy brown.

Do these one at a time, ending up with four quesadillas. Keep them warm in a low oven and when they’re all done, cut into wedges and serve.

MORE IDEAS:

The possibilities for additional ingredients include finely diced bell or jalapeno peppers, cheddar cheese instead of chevre and pulled pork in place of the chicken.

A small bag of sliced almonds adds great texture.

Serve with dipping bowls of mango salsa, or pico de gallo with sour cream and guacamole. Also you can take a small can of adobo peppers in chipotle sauce remove peppers from sauce and chop up the peppers finely and mix back in with the chipotle sauce. Drizzle over quesadillas wedges before serving and sprinkle with chopped cilantro.


Mango Salsa

INGREDIENTS

1 mango - peeled, seeded and chopped
1/4 cup finely chopped red bell pepper
1 green onion, chopped
2 tablespoons chopped cilantro
1 fresh jalapeno chile pepper, finely chopped
2 tablespoons lime juice
1 tablespoon lemon juice

DIRECTIONS

In a medium bowl, mix mango, red bell pepper, green onion, cilantro, jalapeno, lime juice, and lemon juice. Cover, and allow to sit at least 30 minutes before serving.

Source: seductionmeals.com