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What’s this all about?

We love whole grains! We have found that we prefer their flavor. They are also far healthier than the refined foods which characterize the typical modern diet.

Switching to whole grains helps maintain a low glycemic diet. That means you will have more sustainable energy levels throughout the day, and probably fewer problems with weight control.

We created this website with one goal: to build an online community of like-minded people who either share our enthusiasm about whole grains or just want to learn more about them.

Recipes

Entrees

Chicken and Mango Quesadilla

Written by Whole Grain Gourmet

Monday, 02 June 2008 05:00

Chicken and Mango Quesadilla

The underlying culinary theme around our home lately has been simple and easy. Like most people, we lead busy lives and don’t always have the time to plan or prepare elaborate meals. Regardless, we are committed to maintaining a nutritionally complete diet built around natural ingredients that include whole grains.

I think most people, in their day to day lives, want meals that are healthy, accessible, and delicious. We also want simplicity and convenience. This recipe delivers on all accounts without the slightest compromise in flavor or creativity.

We love these quesadillas and have made them dozens of times. The whole wheat tortilla makes it a complete and hearty meal that will leave you satisfied. We have also made these quesadillas with broiled shrimp, shredded rotisserie chicken, and grilled pork, You really can’t go wrong. We keep coming back to this recipe time after time and it always delivers. It pairs especially well with our traditional guacamole.

Chicken and Mango Quesadilla

Ingredients:

8 chicken tenders
1 small onion
6 cloves garlic, peeled
kosher salt
black pepper
olive oil
1 lemon
3 large Anaheim chili peppers
1 large mango, sliced thinly
4 large whole wheat flour tortillas
1/2 cup shredded Mexican blend cheese
1/4 cup cilantro, chopped
organic sour cream and your favorite salsa, optional to garnish

Preparation:

Roasting the peppers (up to a day in advance)

Slice the chili peppers in half. Remove the seeds and stem. Place on a baking sheet lined with a large piece of foil. Brush pepper halves lightly with olive oil.
Broil on the top rack, allowing the pepper to blister and begin to blacken. Remove from the broiler. Fold the foil around the peppers and seal the edges. Allow the peppers to steam in the foil for 15 minutes. Remove and peel off the skin. Slice thinly.

Preparing the chicken

In a food processor, pulse the garlic until finely minced. Add 1/2 of the onion and pulse until the onions are well chopped, without becoming pasty.
Lightly salt and pepper both sides of the chicken tenders. Arrange them on a foil-lined, shallow roasting pan. Squeeze some lemon juice over each and lightly drizzle with olive oil. Spread the onion and garlic over each chicken tender. Marinate for 30 minutes in the refrigerator.
Preheat the oven to 375. Roast the chicken at 375 for about 30 minutes. The chicken should begin to turn golden brown.
Slice the chicken tenders.

Preparing the Quesadillas

Thinly slice the remaining half of the onion.
Lightly coat a skillet with olive oil and warm over a medium heat. Saute the sliced onion for about 5 minutes. Add the roasted peppers and saute for 3 more minutes. Remove from heat and set aside.
Lightly coat a large skillet with olive oil and heat over medium-low. Place a tortilla in the pan and allow it to warm. Top 1/2 of the tortilla with cheese, sauteed onion and peppers, sliced chicken, cilantro, and mango. Fold in half. Allow the tortilla to begin to crisp and then flip to crisp the other side. Repeat with each remaining tortilla.
Slice each quesadilla into three pieces. Garnish with salsa and sour cream as desired and serve immediately.

serves 4

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