This recipe for quesadillas is full of colourful flavours, including mango, the tropical fruit that’s a common ingredient in Mexico. The quesadillas are filled with chicken coated with a chili pepper-based sauce and combined with sliced mangoes and Jack cheese.

MANGO CHICKEN QUESADILLAS
2 small boneless, skinless chicken breasts
1 can (8 oz.) tomato sauce
1 dried ancho or pasilla chili pepper, stemmed and seeded
Salt
4 burrito-size (10-inch) flour tortillas
6 oz. thinly sliced Jack cheese
1 ripe mango, peeled, pitted and thinly sliced
1/4 cup minced red bell pepper
1/4 cup sliced green onions
Mango Salsa (recipe follows)

Cook chicken on a lightly oiled grill over medium heat for about 5 minutes on each side or until lightly charred and cooked through. Let cool slightly and cut into bite-size strips. (You may substitute leftover grilled chicken.)

In a blender or a food processor, puree tomato sauce and dried pepper. Transfer to a small saucepan and simmer over medium heat for 15 minutes. Add grilled chicken to pan and toss well to coat; season to taste with salt. Place flour tortillas on a flat surface. Top half of each tortilla with equal amounts of cheese, mango, bell pepper, green onion and chicken; fold over tortilla. Cook in a large skillet on both sides until cheese is melted and tortilla is crisp, about 5 minutes on each side. Serve with mango salsa. Makes 4 entree servings or 8 appetizer servings.

MANGO SALSA
1 large peeled, pitted and chopped mango
1/3 cup chopped red bell pepper
1/4 cup minced red onion
1/2 tbsp. chopped fresh cilantro
1/2 tbsp. lime juice
1/8 tsp. salt

In a small bowl, stir together all ingredients. Serve with quesadillas.