Chipotle Citrus Chicken Quesadillas Served with Mango Salsa and Poblano Crema

Ingredients:

For the chicken marinade:

• 1–1½ lbs chicken breast

• Juice of 1 orange

• Juice of 1 lime

• 1 tsp cumin

• 1–2 tsp chili powder

• 1 chipotle chile (or chipotle in adobo, minced)

• 1 packet sazon

• Pinch of salt & pepper

• 1–2 tbsp olive oil

For the quesadillas:

• Flour tortillas

• Freshly grated Monterey Jack cheese

• Cooked, sliced chicken

• Vegetable oil (for cooking)

Poblano crema:

• 1–2 poblano peppers (roasted/softened)

• ½ cup sour cream (or Greek yogurt)

• 1 clove garlic

• Juice of ½ lime

• Drizzle of honey

• Handful cilantro

• Salt & pepper

Mango salsa:

• 1 ripe mango, diced

• Juice of ½–1 lime

• Red onion, finely diced

• Cilantro

• Salt & pepper

Instructions:

 Marinate the chicken:

 In a bowl, combine:

• Orange juice, lime juice

• Olive oil

• Cumin, chili powder, chipotle, sazon

• Salt & pepper

Add chicken and marinate for at least 30 minutes (up to a few hours for more flavor).

Cook the chicken:

Sear or grill until fully cooked and slightly charred.
Let rest, then slice or chop.

Make the poblano crema:

 Blend together:

• Roasted poblano peppers

• Sour cream (or Greek yogurt)

• Garlic, lime juice, honey

• Cilantro, salt & pepper

Blend until smooth and creamy. Adjust salt/lime to taste.

 Make the mango salsa:

Mix:

• Diced mango

• Lime juice

• Red onion

• Cilantro

• Salt & pepper

Let sit for a few minutes to develop flavor

 Assemble quesadillas:

 On one half of each tortilla:

• Add Monterey Jack

• Chicken

• More cheese

Fold over.

Cook until crispy:

 Heat a skillet with a little vegetable oil.
Cook quesadillas until:

• Golden and crispy outside

• Cheese fully melted inside

Flip once.

Serve:

Slice and serve with:

• Poblano crema

• Mango salsa