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Mango Curry Chicken Quesadillas
A crowd pleasing favourite, with an Indian twist!

Serves: 5
Preparation Time: 10 minutes
Cook Time: 25 minutes

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Nutritional Information

 
Mango Curry Chicken Quesadillas

  • PAM Cooking Spray
  • 3 cups (750 mL) Green Peppers, sliced thin, about 2 small peppers
  • 3 cups (750 mL) Onions, sliced thin, about 1 small onion
  • 3 cups (750 mL) Boneless, Skinless chicken breast, cut into strips, about 4 medium breasts
  • ½ tsp (2.5 mL) Ground Cumin
  • ½ tsp (2.5 mL) Ground Coriander
  • ½ cup (125 mL) VH® Mango Curry Sauce plus more for spreading
  • 2 ½ cups (600 mL) Shredded Mozzarella Cheese
  • 5 each Large Flour tortillas

Per Serving: 393g (Serves: 5)


Amount % Daily Value
Calories 440
Total Fat (g) 14 22%
Saturated Fat (g) 7 35%
+ Trans Fat (g) 0
Cholesterol (mg) 90 30%
Sodium (mg) 690 29%
Carbohydrates (g) 31 10%
Fibre (g) 5 20%
Sugars (g) 12
Protein (g) 41


Source: ESHA Nutrient Database

Visit www.esha.com for more information

 
 

  1. In a large bowl, mix the chicken with the cumin, coriander, and VH® Mango Curry Sauce. Set aside.

  2. Spray a large skillet with PAM and heat over medium heat. Add the onions and sauté until soft and light golden brown, about 7 minutes. Remove the onions and keep warm.

  3. Add the green peppers to the pan and cook until soft, about 5 minutes. Remove the peppers from the pan and keep warm.

  4. Put the chicken and sauce in the pan and cook until done, about 10 minutes.

  5. Spread approximately 1 tsp of VH® Mango Curry Sauce on a tortilla. Warm one tortilla in a sauté pan and sprinkle ½ cup of shredded cheese, ¼ cup green pepper, ¼ cup onion over the entire tortilla. Scatter ½ cup of chicken over one half of the tortilla. Once the cheese is melted, fold one half of the quesadilla over the chicken. Cut each quesadilla into 4 wedges. Repeat with the rest of the 5 tortillas.


  6. Tips:

    Beans, rice, and sour cream are all great accompaniments!

    Great as an appetizer, snack or served with a side salad for a main dish