# The Ingredients You'll Need:
→ Chicken Preparation
01 - 2 boneless, skinless chicken breasts (about 14 oz), cut into bite-sized pieces
02 - 1 tablespoon olive oil
03 - 2 chipotle peppers in adobo sauce, finely chopped
04 - 1 tablespoon adobo sauce (from chipotle can)
05 - 1/2 teaspoon ground cumin
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
→ For Quesadillas
09 - 4 large flour tortillas (10-inch diameter)
10 - 1 large ripe mango, peeled and diced
11 - 1/2 medium red onion, thinly sliced
12 - 2 cups shredded Monterey Jack or mozzarella cheese
13 - 1 tablespoon fresh cilantro, chopped
14 - 1 tablespoon butter or additional olive oil for cooking
→ Serving Suggestions (Optional)
15 - Sour cream
16 - Salsa
17 - Lime wedges
# Step-by-Step Instructions:
01 - Combine chicken pieces with olive oil, chopped chipotle peppers, adobo sauce, cumin, smoked paprika, salt, and black pepper in a mixing bowl. Toss thoroughly to coat.
02 - Preheat a large skillet over medium-high heat. Add chicken mixture and sauté for 5 to 7 minutes, stirring occasionally, until chicken is fully cooked and lightly charred at edges. Remove chicken and set aside.
03 - Wipe out the skillet and reduce heat to medium. Lay one tortilla on a flat surface. Sprinkle half of the shredded cheese over half of the tortilla. Top with one-fourth of the cooked chicken, diced mango, sliced red onion, and cilantro. Add the remaining cheese, then fold tortilla in half to enclose filling. Repeat process for remaining tortillas.
04 - Heat butter or olive oil in the skillet. Cook each folded quesadilla for 2 to 3 minutes per side, pressing gently, until golden brown and cheese is fully melted.
05 - Transfer quesadillas to a cutting board and let rest for 1 minute. Slice each into wedges.
06 - Arrange quesadilla wedges on plates and serve hot with sour cream, salsa, and lime wedges as desired.
