Mango Mustard

Quesadillas, Indian-style! Soft, warm tortillas packed with green pepper, onion, mozzarella and sliced chicken coated with herbs, spices and VH Mango Curry Sauce. Inspired by VH Sauces.
Directions for: Mango Curry Chicken Quesadillas

Ingredients

PAM Original Cooking Spray

3 cup (750 mL) green peppers, thinly sliced

3 cup (750 mL) onions, thinly sliced

3 cup (750 mL) cooked chicken, sliced

tsp (2 mL) ground cumin

tsp (2 mL) fresh cilantro, chopped

cup (125 mL) VH Mango Curry Sauce, plus more for spreading

2 cup (600 mL) mozzarella cheese, shredded

5 each large flour tortillas

Directions

1. In a large bowl, mix the chicken with the cumin, fresh cilantro, and VH Mango Curry Sauce. Set aside.

2. Spray a large skillet with PAM Original Cooking Spray and heat over medium heat. Add the onions and saut until soft and light golden brown, about 7 minutes. Remove the onions and keep warm.

3. Add the green peppers to the pan and cook until soft, about 5 minutes. Remove the peppers from the pan and keep warm.

4. Put the chicken and sauce in the pan and cook; stirring until done, about 10 minutes.

5. Spread approximately 1 tsp of VH Mango Curry Sauce on a tortilla. Warm one tortilla in a non-stick skillet and sprinkle 1/2 cup of shredded cheese, 1/4 cup green pepper, 1/4 cup onion over the entire tortilla. Scatter 1/2 cup of chicken over one half of the tortilla. Once the cheese is melted, fold one half of the quesadilla over the chicken. Cut each quesadilla into 4 wedges. Repeat with the rest of the 5 tortillas.

6. Tips: Beans, rice, and sour cream are all great accompaniments! Great as an appetizer, snack or served with a side salad for a main dish.

See more: Fruit, Chicken, Indian, Mexican, Dinner, Lunch