Mango chicken quesadillas start with tender grilled chicken, fresh mango slices, and creamy brie cheese. They’re layered and toasted between buttery flour tortillas. They are a great use for leftover chicken, making a healthy lunch or quick snack.
As the warmth of spring breezes flow through our newly opened windows, gentle whispers from the grill waft in, just beckoning us to awaken it from a long winter’s nap. After removing the heavy cloak protecting the Barbecue Beast from heavy snow, the initial “burn off” rids the interior of the remains of any uninvited winter residents. The anticipation during the burn off period is when a seemingly undeniable compulsion to Grill All the Things firmly takes hold–a desire that will continue well into the fall.
Translation: we grill a lot yo’. Like as often as possible for as long as weather allows.
This may come as a shock to no one, but I tend to get carried away when planning grilling adventures. Why grill two pounds of meat when grilling four pounds will give us leftovers to repurpose throughout the week? Such was the case last weekend, when we initiated grill season with a double batch of Easy Chicken Fajitas. After feasting on tender grilled chicken fajitas, we were left with a load of leftover chicken.
There is no room for restraint when barbecue is concerned, am I right?
Ironically enough, the same Sons that exercised zero willpower when piling their plates with fajitas one night will then turnaround and snub their noses at the prospect of eating the same thing in the form of leftovers the next day. Kids are weird like that.
I’m looking at you, Sons #2 and #4!
Luckily, slapping leftover meat between flour tortillas with a handful of cheese is a New Thing in the eyes of my kiddos. It’s not leftovers! It’s mango chicken quesadillas! Needless to say, I’ll try to toss most leftover meats into a quesadilla with whatever other ingredients I happen to have on hand. This week, I happened to have a ripe mango on the counter, some fresh cilantro, and a big wheel of brie in the fridge–perfect quesadilla fodder.
Mango chicken quesadillas layer seasoned, cooked chicken, sweet mango slices, and creamy brie cheese between buttery flour tortillas.
A sprig or two of cilantro adds a little bite to the blend of flavors. Serve quesadillas with a spicy salsa verde, and suddenly no one is complaining.
♥♥♥
Kirsten Kubert
Yields 4
10 minPrep Time
10 minCook Time
20 minTotal Time
Save RecipeIngredients
- Tender grilled chicken, fresh mango slices, and creamy brie cheese are layered and toasted between buttery flour tortillas. Chicken and Mango Quesadillas are a great use of leftover chicken for a healthy lunch or quick snack.
- Prep Time: 10 minutes, Cook Time 5 minutes, Total Time: 15 minutes
- 8 oz. (2 C.) seasoned cooked chicken, thinly sliced
- 4 oz. (1 C.) brie cheese, thinly sliced
- 1 C. (1 medium) fresh mango, peeled, pitted, and thinly sliced
- 2 Tbs. chopped fresh cilantro
- 8 small (6-inch) flour tortillas
- 2 Tbs. salted butter, divided
- Salsa, for serving
Instructions
- Set a flat griddle over medium-high heat. Once the griddle is hot, melt ½ tablespoon of salted butter in the middle of the surface. Once the butter has melted, place one tortilla in the middle of the pool of butter. Layer ¼ cup of brie, 2 ounces of seasoned cooked chicken, ¼ cup of sliced mango, and ½ tablespoon of chopped cilantro on the tortilla. Place another tortilla on top of the other ingredients. Toast the quesadilla until the bottom tortilla is nicely browned and crisp. Carefully turn the quesadilla over. Toast the other side until it is also nicely browned and crisp, and the cheese is fully melted.
- Transfer the quesadilla to a cutting board and tent with aluminum foil. Repeat the process with the remaining ingredients and proportions until four quesadillas are complete. Cut each quesadilla into quarters. Serve with a favorite salsa.
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