Baja Style Smoky Chicken Tacos

  • Yield servings


2 cups cooked chicken, diced into 1 inch cubes
1/2 cup prepared Jalapeno Jelly
2 cups shredded Mexican cheese
8 medium 10-inch flour tortillas
2 tablespoons olive oil
Mojito Salsa
1/4 cup reserved mango juice
1 medium red pepper, siided and diced
1/2 cup chopped red onion
2 tablespoons dark rum
2 tablespoons fresh lime juice
1/2 cup fresh mint, shredded
Lime Foam
1 cup vanilla yogurt
2 tablespoons lime juice
1 teaspoon lime zest
1 or 2 drop drops green food coloring, if desired
4-6 pieces thin lime slices
1 tablespoon fresh mint leaves


  1. Combine chicken and Jalapeno jelly in medium sautee pan and warm over medium heat.
  2. Divide shredded cheese and warm chicken cubes equally atop four tortillas. Top with remaining tortillas.
  3. Cook quesadillas in olive oil as needed in a large non-stick pan 5 minutes on each side until golden brown.  
  4. Remove from pan and slice into wedges. Serve with Mojito Mango Salsa and Lime Foam.
  5. Mojito Salsa:Combine mango, juice, red pepper, red onion, rum, lime juice and mint in a non-metallic bowl. Lime Foam
  6. Lime Foam: In small bowl, combine yogurt, lime juice and lime zest. Wisk all ingredients until combined and frothy. 
  7. Garnish with Lime slices and Mint Leaves



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