A Tex-Mex favorite gets an island-style makeover in this quesadilla recipe, thanks to a filling that includes chopped mangos and a zesty dressing.
What You Need
Original recipe yields 12 servings
1/4 cup KRAFT Zesty Italian Dressing
2 cloves garlic, minced
1 whole mango, peeled, chopped
1 medium green pepper, thinly sliced
1 tsp. ground cinnamon
1 lb. boneless skinless chicken breast, chopped
12 corn tortilla s (6 inch)
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 cup KRAFT Shredded Cheddar Cheese
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Let's Make It
Heat dressing in large skillet on medium-high heat. Add garlic, mango, pepper and cinnamon; cook 3 min. stirring often. Add chicken; cook 10 min. or until cooked through, stirring often. Remove mixture from skillet; keep warm.
Spread 1 tsp. cream cheese on each tortilla. Spoon warm chicken mixture evenly on half of each tortilla; top each evenly with cheese. Fold in half.
Heat skillet sprayed with cooking spray on medium-high heat. Place quesadillas in skillet; cook 2 min. Turn over; cook 2 min. or until cheese melts and edges are lightly browned.
Try adding roasted poblano peppers or roasted red peppers for extra flavor.
Keeping it Safe
After handling raw chicken, wash hands in soapy water and do the same with anything that has come into contact with it.
Cut each quesadillas into 3 wedges for a great appetizer!
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 20g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.