Get ready to transform your taste buds with an extraordinary culinary adventure that blends the sweet, savory, and unexpected! Imagine biting into a golden, crispy quesadilla filled with succulent chicken and juicy mangoes, then surprising your palate with a tantalizing twist of roasted strawberries kissed by aromatic oregano. This isn't just another recipe—it's a gourmet journey that will elevate your home cooking from ordinary to extraordinary, promising a meal that's Instagram-worthy and absolutely irresistible!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- Chicken breast
- Mango
- Cheese
- Flour tortillas
- Strawberries
- Oregano
- Olive oil
- Salt
- Pepper
Instructions
- Begin by gathering all your ingredients: chicken breast, ripe mango, cheese (such as Monterey Jack or cheddar), flour tortillas, fresh strawberries, oregano, olive oil, salt, and pepper.
- Preheat your oven to 400°F (200°C) for roasting the strawberries later.
- Start preparing the chicken. If using whole chicken breasts, pound them to an even thickness for uniform cooking. Season both sides with salt and pepper.
- In a skillet, heat a tablespoon of olive oil over medium heat. Once hot, add the seasoned chicken breasts and cook for about 5-7 minutes on each side, or until fully cooked and golden brown. The internal temperature should reach 165°F (75°C).
- While the chicken is cooking, peel and dice the mango into small cubes. Set aside.
- Once the chicken is cooked, remove it from the skillet and let it rest for a few minutes. Then, slice it into thin strips.
- In the same skillet, reduce the heat to low. Place a flour tortilla in the skillet and sprinkle a layer of cheese on half of the tortilla.
- Add a portion of the sliced chicken on top of the cheese, followed by a generous amount of diced mango. Sprinkle more cheese on top and fold the tortilla over to create a half-moon shape.
- Cook the quesadilla for about 2-3 minutes on each side until the tortilla is golden brown and the cheese is melted. Repeat this process for the remaining tortillas, adding more olive oil to the skillet as needed.
- While the quesadillas are cooking, prepare the roasted oregano strawberries. Rinse and hull the strawberries, then slice them in half. Toss the strawberries with a drizzle of olive oil, a pinch of salt, and fresh oregano leaves.
- Spread the strawberries on a baking sheet and roast in the preheated oven for about 10 minutes, or until they are soft and slightly caramelized.
- Once the quesadillas are done, remove them from the skillet and let them cool slightly before cutting them into wedges.
- To serve, place the quesadilla wedges on a plate and top with the roasted oregano strawberries. Optionally, you can garnish with additional fresh oregano or a dollop of sour cream if desired.
- Enjoy your delicious Mango Chicken Quesadillas and Roasted Oregano Strawberry Tostadas!
Tips
- Choose ripe, firm mangoes for the best flavor and texture in your quesadillas.
- Use a meat thermometer to ensure chicken is perfectly cooked at 165°F (75°C).
- For extra crispiness, press your quesadillas gently with a spatula while cooking.
- Fresh oregano makes a significant difference compared to dried herbs.
- Let your chicken rest after cooking to retain maximum juiciness.
- Don't overcrowd the skillet when cooking quesadillas to ensure even browning.
- Experiment with different cheese varieties like pepper jack for added kick.
- Roast strawberries just until they're soft to maintain their natural sweetness.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 25g
Fat: 18g
Saturated Fat: 7g
Cholesterol: 85mg
