This family-favorite recipe for chicken quesadillas starts with soft flour tortillas filled with sriracha-seasoned chicken, shredded cheese, and freshly diced mango. Pan-seared until melted and steaming hot, for a slightly sweet and savory Tex-Mex inspired dish. Cut them into pieces for a game day appetizer or serve as an easy weeknight meal that you can make in 10 minutes!
Mango Chicken Quesadillas in 10 Minutes
There’s just something about gooey cheese in a tortilla. Add some sriracha seasoned chicken and fresh mango and you get a cheesy chicken quesadilla that has just a hint of sweetness and spice.
For those nights when you need something quick, or need an amazing appetizer recipe for your next game day, this recipe provides something for everyone.
Use rotisserie chicken to make a quick and easy dinner with almost no prep involved. Just layer everything in a tortilla and heat! It’s one of the easiest dinners I’ve ever made, and it still has tons of flavor.
You might not think that just the addition of mango would make that much difference, but when combined with the sriracha flavor you get a great flavor combination.
These are easy to customize for everyone’s preferences since you can omit or add ingredients to your heart’s content. We love the kick from the jalapenos and sriracha, but if you’re not a fan of spicy food, you can easily replace them with bbq sauce.
If you have the grill fired up, you can throw them on the grill instead of using a skillet like I do when I’m making shrimp and corn quesadillas.
These quesadillas are hearty enough to be a quick lunch or a light supper, but can certainly be served as part of a Tex-Mex feast. Plus, it’s easy to half, double, or triple this recipe as needed. Serve alongside some creamy queso dip and chips, or serve as a side with some crock pot taco soup.
Why You’ll Love Chicken Mango Quesadillas
Tasty Mix of Flavors: These quesadillas mix juicy chicken, sweet mango, a little spicy jalapeno, and zesty sriracha for a fun taste, which is unexpected and different than similar recipes.
Sweet and Savory Combo: The mango makes these quesadillas special! They add a sweet twist to the cheesy, chicken quesadilla goodness, and it’s perfect for those who like sweet and savory foods.
Creamy and Crunchy: When these are cooked, the gooey cheese holds everything together in a crispy, golden brown tortilla.
How do you make really good quesadillas?
What I’ve learned about making really good quesadillas is that you have to find the perfect balance of heat and patience! Your skillet needs to be that perfect medium temperature, and you need to leave your quesadilla on the heat long enough to let the cheese melt thoroughly but not too long that you burn the tortillas. It won’t take long,so keep an eye on them.
It helps to let your ingredients – especially your chicken and cheese – come to room temperature before you start assembling your quesadillas. That way, your quesadilla doesn’t have to cook so long for the ingredients to warm up, and there’s less risk of the tortilla shell burning. Remember, you want crispy tortillas that are golden brown, but not charred.
Chicken Mango Quesadilla Ingredient List
- Shredded rotisserie chicken – You’ll need about 2 cups, or 2 chicken breasts worth of chicken. You can buy a rotisserie from the store or make your own shredded chicken. Whatever leftovers you have in your fridge will work too!
- Sriracha sauce – We like the heat and flavor of sriracha sauce. Find it in the International section at your grocery or with the hot sauce.
- Mango – A fresh mango will provide so much favor and sweetness. Dice the pieces up small so they get a chance to melt into your cheese.
- Cilantro – Look for fresh, bright green cilantro in your produce section.
- Jalapeno – A touch of jalapeno doesn’t really make your quesadillas too spicy, it just adds a really nice fresh pop of pepper flavor.
- Pepper jack or colby jack cheese – Pepper jack will add a bit more heat to the quesadilla flavor. Colby jack will be milder.
- Cheddar cheese – You can use all of one cheese but I like to combine cheeses for both flavor and meltability.
- 6-inch flour tortillas – You can replace them with 3 large flour tortillas if you prefer.
- Sour cream – Perfect to provide a bit of cool and creamy flavor.
- Ground chipotle powder – You can leave this out, but I love the smoky flavor it gives.
- Green onions – For a pretty, bright green pop of color.
Simple Steps to Perfect Quesadillas
Step 1: Assemble your ingredients.
Shred your chicken and set it out on the counter to come to room temperature. Do the same with your cheese. Meanwhile, dice your mango into small pieces and chop up the cilantro fine. Dice half a jalapeño pepper and the green onions.
Step 2: Mix the chicken.
Place the shredded chicken in a bowl and add the sriracha sauce. Stir until the chicken is fully coated.
Step 3: Assemble the quesadillas.
Place the tender chicken on a soft flour tortilla, covering only half of the tortilla. Sprinkle with jalapeno, cilantro, and mango. Then, sprinkle cheese over the top and fold the clean side over. Repeat with the five remaining tortillas.
Step 4: Cook and serve.
Add about a tablespoon of oil to a large skillet and heat over medium-low heat. When the pan is hot, add a folded tortilla and cook the first side until it’s slightly brown and you can see melty cheese on the inside, then flip and heat the other side until hot through. Watch the bottom tortilla so that it doesn’t burn.
Set the cooked quesadilla on a cutting board. Repeat with the remaining tortillas. When you’re done cooking them all, serve as is or use a sharp knife or a pizza cutter to slice them into 2 or 3 triangle-shaped pieces, as desired. Serve with sour cream, diced green onions, and a sprinkle of ground chipotle powder on top of the quesadilla.
Recipe Notes
- Use room temperature or even slighly warm ingredients to help them cook quicker without burning your tortillas.
- Double or triple this recipe to serve a crowd. Cut it in half for lunch for 1 or 2.
- For extra cheesy quesadillas, you can add a little more grated cheese before you set your chicken on the tortilla so you have melted cheese on both sides.
- If you use a large nonstick skillet, you may be able to cook 2 quesadillas at once.
- Keep the cooked quesadillas warm until it’s time to serve them by setting them on a baking sheet in a 250°F oven. Cover with foil so they don’t dry out.
How to Store Chicken Quesadillas
Don’t throw out the leftovers! Leftover quesadillas can be stored and enjoyed on another day. Here’s how:
In the fridge: Store your chicken quesadillas in an airtight container or wrap them tightly in plastic wrap. They can stay fresh in the refrigerator for up to 3-4 days.
In the freezer: You can freeze them to keep them even longer if you can’t eat them up right away. Wrap the cooled quesadillas individually in plastic wrap and then place them in a freezer bag or airtight container. They should stay good for about 1-2 months.
How to Reheat Quesadillas:
There are a few ways you can reheat your quesadillas:
- In the oven: Preheat your oven to 350°F. Place the quesadillas on a baking sheet and warm them in the oven for about 10-15 minutes until they’re heated through and the cheese melts again.
- In a skillet: Heat a non-stick skillet or frying pan over medium heat. Put the quesadilla in the pan and cover it with a lid or foil. Heat for about 5-7 minutes, flipping halfway through, until it’s warm and the cheese is gooey.
Quesadilla Substitutions
This recipe is really versatile. If sriracha and jalapenos aren’t your favorite flavors, here are a few more ideas:
Less spicy – Use BBQ sauce instead of sriracha.
Ground beef – Replace shredded chicken with ground beef seasoned with sriracha or even taco seasoning.
Pulled pork – Pulled pork will make delicious quesadillas, too! Use instead of the chicken.
Other fillings to add in before you cook your quesadilla:
Chopped red onion
Salsa (also yummy on top!)
Sauteed bell peppers and onions
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10 Minute Chicken Quesadillas with Mango
Ingredients
- 2 cups rotisserie chicken shredded, about 2 chicken breasts
- 1 tablespoon sriracha sauce
- 1 mango diced
- 2 tablespoons cilantro chopped
- ½ jalapeno diced
- 1 cup pepper jack or colby jack cheese shredded
- 1 cup cheddar cheese shredded
- 6 flour tortillas – 6 inch
- 1 tablespoon Olive oil
- sour cream optional
- Ground chipotle powder optional
- Green onions optional
Instructions
- Place shredded chicken in a bowl and add sriracha, mixing so that the chicken is fully coated.
- Place chicken on half of each tortilla. Sprinkle with jalapenos, cilantro and mango. Add the cheese and fold the tortilla in half.
- Add about a tablespoon of oil to a large skillet and heat over medium to low heat. Add folded tortillas and cook until slightly brown, then flip and heat the other side, about 2 minutes per side or until they have browned and the cheese has melted.
- Slice in 2 or 3 pieces, then top with sour cream, chopped green onions, and a sprinkle of ground chipotle powder.
Barbara’s Tips + Notes
- Use room temperature or even slightly warm ingredients to help them cook quicker without burning your tortillas.
- For extra cheesy quesadillas, you can add a little more grated cheese before you set your chicken on the tortilla so you have melted cheese on both sides.
- Keep the cooked quesadillas warm until it’s time to serve them by setting them on a baking sheet in a 250°F oven. Cover with foil so they don’t dry out.
Nutrition
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Christine James says
fast and oh so good!
Barbara Curry says
Thanks, quick dinners are always great to have around.