CIAKids : Mexico : Whole Wheat Quesadillas

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You are here: Tastes of Mexico > Whole Wheat Quesadillas


Whole Wheat Quesadillas
Yield: Serves 8 people
Recipe © The Culinary Institute of America
Ingredients	Amounts
Vegetable oil	2 tablespoons
Chicken breasts (4 breasts)	2 1/2 pounds
Salt	2 teaspoons
Black pepper	1 teaspoon
Mangoes, diced (about 1 pound)	4 ea.
Papaya, diced (about 1 1/2 pounds)	1 ea.
Chipotle pepper, canned , minced	1 ea.
Orange juice	2 1/2 fluid ounces
Lime juice	1/4 cup
Jalapeño Jack cheese, grated (10 ounces)*	4 cups
Scallions, thinly sliced	6 cups
Peanuts, toasted, roughly chopped	1 cup
Whole wheat flour tortillas**	16 ea.
Peanut oil	3 tablespoons

* You can substitute any cheese flavor that suits your taste, as some people may prefer a milder cheese.
** You may substitute plain flour tortillas instead of whole wheat flour tortillas, to suit your taste.

Method
Preheat the oven to 400ºF. Heat the vegetable oil over high heat in a large sauté pan. (Ask an adult for help. Be careful of splattering oil.) Season the chicken with the salt and pepper. Cook the chicken breasts until golden brown on all sides, about 8 to 10 minutes. Place the chicken in a 400°F oven until cooked through, about 8 to 10 minutes. Allow the chicken to cool for 5 minutes. Shred the chicken into bite-sized pieces. While the chicken is cooking, combine the mango, papaya, chipotle pepper, orange juice, and lime juice. Reserve under refrigeration until needed. (This is the mango salsa.) To assemble the quesadillas, place 3/4 cup chicken, 1/2 cup Jalapeño Jack cheese, 3/4 cup scallions, and 2 tablespoons peanuts on a tortilla. Top with another tortilla. Repeat with the remaining ingredients to make 8 quesadillas. Heat about 1 teaspoon peanut oil in a large sauté pan. Place 1 quesadilla in the pan and lightly brown on both sides, making certain that the cheese is melted in the middle before removing from the heat. Repeat with remaining quesadillas. Cut the quesadilla into fourths and serve with about 1 cup of the mango salsa.