Chicken Quesadillas with Chipotle Relish and Mango Salsa

November 30, 2014 • Posted in: chicken, Mexican, Mango, Summer

It's seriously not even fair how good these are. If you're using a barbecue, use thighs instead of breasts.


Chipotle Relish

  • 1 1/2 tbsp olive oil
  • 1 large onion (200g), finely chopped
  • 6-8 garlic cloves, depending on size
  • 2 tbsp chopped chipotle chillies in adobo
  • 400g can chopped tomatoes
  • 1/4 cup (70g) tomato paste
  • 1 cup (250mL) malt vinegar
  • 120g caster sugar


  • 2 mangoes, flesh cut into 1cm cubes
  • 1 avocado, flesh cut into 1cm cubes
  • 1 long red chilli, deseeded, finely chopped
  • Juice of 1/2 lime, plus extra wedges to serve
  • 1 cup finely chopped coriander, plus extra leaves to serve

Chicken and Seasoning

  • 500g chicken breast, halved length and width ways
  • 1 tbsp olive oil
  • 2 tbsp cumin
  • 2 tbsp garlic powder
  • 2 tbsp smoked paprika
  • 1 tsp cayenne pepper

To Serve

  • 8 flour tortillas
  • 2 1/2 cups (250g) grated mozzarella


  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 tsp 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. Heat a barbecue or grill plate to medium-high. Combine oil, cumin, garlic powder, paprika and cayenne pepper in a plastic bag. Add chicken, shake to season. In batches, grill the chicken, and keep it warm in the oven until required.
  3. In a medium bowl, combine mango, avocado, chilli, lime juice and coriander. Set aside. remove the chicken from the oven, slice into 5mm thick pieces.
  4. In a toasted sandwich maker/on a barbecue/in a grill pan: spread half the tortilla with the relish, follow with chicken, then mozzarella. Sandwich with the remaining tortillas, and cook, pressing down (in batches if necessary) , for 2 minutes each side.
  5. Cut quesadillas into quarters and serve with mango salsa, extra coriander, and lime wedges.
Preparation time: 20 minutes
Cooking time: 1 hour
Serves: 4

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