Jalapeno Chicken Quesadillas with Mojito Mango Salsa and Lime Foam

  • Yield: servings


2cups cooked chicken, diced into 1 inch cubes
1/2cup prepared Jalapeno Jelly
2cups shredded Mexican cheese
8-- 10-inch flour tortillas
2tablespoons olive oil
Mojito Salsa
1-- 14 oz jar mango, drained and diced (about 1 cup)
1/4cup reserved mango juice
1-- red pepper, siided and diced
1/2cup chopped red onion
2tablespoons dark rum
1teaspoon lime juice
1/2cup fresh mint, shredded
Lime Foam
1cup vanilla yogurt
2tablespoons lime juice
1teaspoon lime zest
1-2-- drops of green food coloring, if desired



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