Blackened Chicken Quesadillas Cranberry Mango Salsa
Not just a 'summer' dish, the oranges, reds, and greens in this make for a gorgeous harvest feast as well. The salsa is a wonderful blend of tart, sweet, and spicy and goes well against the cool flavor of the cheese (i often omit the chicken and make vegetarian quesadillas). Despite the long list of directions, this is not overly complex to make...but tastes like it should be. Originally posted by mean chef.
Steps
For the salsa :.
Toss the cranberries with the brown sugar then chop coarsley in a food processor , transfer to a heat resistant bowl and set aside.
In a saucepan , combine granulated sugar and water over medium-high heat.
Bring to a boil while stirring.
Once boiling , stop stirring and allow to cook for 3 minutes , then immediately pour syrup over cranberries and allow to cool completely.
Meanwhile , peel and dice kiwi and mango.
Combine mango , kiwi , red onion , cilantro , lime juice , serrano chile , garlic and honey.
Mix well and add to cranberry mixture.
Season with salt and pepper and refrigerate for at least 2 hours to allow flavors to blend.
For the quesadillas:.
Place blackening seasoning in a shallow dish.
Between two sheets of plastic wrap , flatten chicken breasts with a meat mallet or heavy skillet to a flat even thickness.
Rub each breast with a few drops of oil and dredge in the blackening seasoning to coat.
Heat 1 tbl of peanut oil in a heavy skillet ove.
Ingredients
blackening seasoning, boneless skinless chicken breasts, peanut oil, onion, vegetable oil, fresh basil, honey, chicken broth, flour tortillas, monterey jack pepper cheese, cranberries, light brown sugar, granulated sugar, water, mango, kiwi fruits, red onion, cilantro, fresh lime juice, serrano chili, garlic clove, salt and pepper