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Chicken, Mango & Red Pepper Quesadilla with Arugula Salad Recipe

Name: Chicken, Mango & Red Pepper Quesadilla with Arugula Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 4 cups arugula; 6 oz Monterey Jack cheese; 1 lb chicken breasts, boneless skinless; 1 red bell pepper; 4 large whole wheat tortillas; 1 ripe mango; 1/4 cup sour cream; 1 medium red onion; 1/2 tsp black pepper; 1/2 tsp smoked paprika; 2 tbsp olive oil; 1 tbsp honey; 1/2 tsp salt

Stashcook

This is a yummy meal with a tropical twist. It has chicken, mango, and red pepper inside a warm tortilla. It comes with a fresh salad made with arugula leaves and a sweet dressing. It's a fun dinner that's not too hard to make!

Ingredients

4 cups arugula

6 oz Monterey Jack cheese

1 lb chicken breasts, boneless skinless

1 red bell pepper

4 large whole wheat tortillas

1 ripe mango

1/4 cup sour cream

1 medium red onion

1/2 tsp black pepper

1/2 tsp smoked paprika

2 tbsp olive oil

1 tbsp honey

1/2 tsp salt

Method

Wash and dry the arugula and set aside.

Peel the mango, remove the pit, and chop into small cubes. Place in a large bowl.

Cut the red bell pepper into small dices and add to the bowl with the mango.

Peel and thinly slice the red onion; add half to the bowl with the mango and bell pepper, reserving the other half for the salad.

Preheat a large skillet over medium-high heat.

Cut the chicken into bite-sized pieces and season with salt, black pepper, and smoked paprika.

Add 1 tbsp olive oil to the skillet, then add the chicken, mango, and red bell pepper mixture. Cook, stirring occasionally, until the chicken is cooked through, about 10 minutes.

While the chicken cooks, in a small bowl, whisk together sour cream, honey, and a pinch of salt to make the dressing.

Shred the Monterey Jack cheese.

Lay out the whole wheat tortillas and divide the chicken mixture onto one half of each tortilla. Sprinkle with cheese and fold in half to close.

Wipe the skillet clean and return to medium heat with 1 tbsp olive oil.

Cook the quesadillas in batches, flipping once, until golden brown on both sides, about 5 minutes per side.

Toss the arugula with the reserved red onion, the dressing, and any remaining mango cubes.

Cut each quesadilla into wedges and serve with the arugula salad on the side.

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