This recipe was featured in Give Them a Hand.
Not all sandwiches come with two slices of bread. Tortillas, for example, can make a perfect platform for a handheld meal. And toasting them on the griddle with cheese in the middle—well, yum! This month’s winning recipe brings several flavors together to make a satisfying whole.
1 link (4 ounces) Spanish chorizo, diced
1 1/4 cups shredded cooked chicken breast
4 8-inch flour tortillas
3/4 cup shredded reduced-fat Mexican blend cheese
1/2 cup chopped, peeled mango
4 teaspoons chopped cilantro, plus additional for garnish (optional)
Cooking spray or butter
1/2 cup salsa
1/4 cup sour cream
- Heat a large nonstick skillet over medium-high heat. Add sausage and sauté 1 minute. Stir in chicken; sauté 2 minutes longer or until heated through.
- Remove sausage mixture from pan and set aside. Wipe pan with a paper towel.
- Sprinkle half of each tortilla with cheese and top with 1/4 cup of sausage mixture, 2 tablespoons mango and 1 teaspoon of cilantro.
- Fold tortillas in half, pressing gently to seal.
- Return pan to medium heat. Coat with cooking spray or butter. Add two filled tortillas to pan and cook for 2 minutes on each side or until lightly browned.
- Repeat with more spray and remaining tortillas.
- Top each with 2 tablespoons of salsa and a tablespoon of sour cream. Garnish with cilantro sprigs, if desired.
Servings: 4. Serving size: 1 quesadilla. Per serving: 414 calories, 27.4 g protein, 17.2 g fat, 31 g carbohydrates, 0.7 g dietary fiber, 973 mg sodium, 3.7 g sugars, 71 mg cholesterol
Cook’s Tip: Spanish chorizo is different from its Mexican counterpart in that it’s spiced with pimentón, a smoky paprika. You can substitute the Mexican version if desired.
Ali Allie | CoServ Electric
