When I hear "quesadilla", these are the words that come to mind: grease, cheese, sour cream, guacamole, and more grease. Also, consequent stomach pains and caloric regret. I decided to try my own hand at a healthy quesadilla, using whatever I had in my fridge. The result? A chicken and butternut squash quesadilla with a tangy mango salsa. The mango salsa is absolutely the standout in this dish; prepared only an hour before serving, it was a refreshingly light alternative to store-bought tomato salsa, but with the same spicy kick. Save the leftovers and serve over rice as a meal, or eat as a snack with tortilla chips the next day.
Serves: 6 Prep: 15 Total: 1 hour 15 minutes
1 red pepper
1/2 red onion
1/3 cup cilantro
Chop mango, red pepper, red onion and cilantro and combine in a medium bowl. Cut jalapeno in half and dice; add to mixture.
Squeeze lime into a small bowl. Add 10 drops of Tabasco sauce. Whisk and pour over mixture. Toss well, cover and refrigerate for 1 hour. Serve immediately.
Chicken and Squash Quesadilla
Serves: 2 Prep: 20 Total: 30
2 boneless, skinless chicken breasts
4 whole wheat tortillas
1 cup mozzarella cheese, shredded
1 cup butternut squash, pre-cubed
Salt and pepper
Turn oven to broiler setting. Spray a light coat of olive oil on a baking sheet and lay down chicken breasts. Cook directly under broiler until no longer pink on the inside, about 10 minutes. Slightly cool and cut chicken into long strips; set aside.
Slice squash cubes into strips. Cook in olive oil on a large skillet until soft. Add chicken strips to skillet to reheat. Sprinkle mixture with salt and pepper and toss. Remove from heat.
Set oven to 350. Lay two tortillas flat on a baking sheet. Cover tortillas evenly with chicken and squash mixture. Add several spoonfuls of mango salsa, then sprinkle with cheese. Add top tortilla on each and bake in the oven for 10 minutes until cheese is fully melted.
Cut into fourths and serve with mango salsa on the side.