Blackened Chicken Quesadillas & Cranberry Mango Salsa Recipe

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Blackened Chicken Quesadillas & Cranberry Mango Salsa
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Ingredients
23
Count
Nutrition
1175
Calories
Total time
90
Minutes
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Ingredients:

Directions:

  1. For the Salsa (yields about 3 cups):.
  2. Toss the cranberries with the brown sugar then chop coarsley in a food processor, transfer to a heat resistant bowl and set aside.
  3. In a saucepan, combine granulated sugar and water over medium-high heat; bring to a boil while stirring; once boiling, stop stirring and allow to cook for 3 minutes, then immediately pour syrup over cranberries and allow to cool completely.
  4. Meanwhile, peel and dice kiwi and mango.
  5. Combine mango, kiwi, red onion,cilantro, lime juice, serrano chile, garlic and honey; mix well and add to cranberry mixture.
  6. Season with salt and pepper and refrigerate for at least 2 hours to allow flavors to blend.
  7. For the Quesadillas:.
  8. Place blackening seasoning in a shallow dish.
  9. Between two sheets of plastic wrap, flatten chicken breasts with a meat mallet or heavy skillet to a flat even thickness; rub each breast with a few drops of oil and dredge in the blackening seasoning to coat.
  10. Heat 1 tbl of peanut oil in a heavy skillet over high heat; add chicken and cook until blackened on both sides and cooked through- set aside to rest.
  11. In a separate skillet, heat vegetable oil over medium heat, add onions and saute until just translucent; turn heat to low and cook for 15 minutes until onions are soft but not browned.
  12. Stir in basil and honey and cook for 5 more minutes.
  13. Add chicken broth and turn up heat high enough for broth to simmer; cook until almost all of the broth has evaporated; remove from heat and set aside.
  14. Slice chicken into small pieces and mix with onions.
  15. To assemble: Sprinkle 1/4 cup cheese on one tortilla, then spoon on 1/4 of the chicken mixture; sprinkle with 2 tbl more cheese and place another tortilla on top.
  16. Lightly brush a skillet with peanut oil and heat over medium high heat; slide the quesadilla into the skillet and heat until cheese begins to melt; brush upper tortilla with peanut oil and flip quesadilla in skillet.
  17. When cheese is melted, remove from skillet, cut into quarters and serve with cranberry-mango salsa.
  18. Note: quesadillas (top brushed with oil) can also be cooked on a parchment lined sheet pan in a 350 degree oven until cheese melts.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1174.53 Kcal (4918 kJ)
Calories from fat 514.49 Kcal
% Daily Value*
Total Fat 57.17g 88%
Cholesterol 232.7mg 78%
Sodium 2384.88mg 99%
Potassium 1055.39mg 22%
Total Carbs 88.56g 30%
Sugars 44.58g 178%
Dietary Fiber 6.54g 26%
Protein 78g 156%
Vitamin C 50.6mg 84%
Iron 2mg 11%
Calcium 624.2mg 62%
Amount Per 100 g
Calories 166.46 Kcal (697 kJ)
Calories from fat 72.92 Kcal
% Daily Value*
Total Fat 8.1g 88%
Cholesterol 32.98mg 78%
Sodium 338mg 99%
Potassium 149.58mg 22%
Total Carbs 12.55g 30%
Sugars 6.32g 178%
Dietary Fiber 0.93g 26%
Protein 11.05g 156%
Vitamin C 7.2mg 84%
Iron 0.3mg 11%
Calcium 88.5mg 62%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 27.5
    Points
  • 31
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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