Spring has sprung, and boy am I happy! Fresh fruit and ripe avocados are back on the shelves, and the warm beach air is slowly returning. I love cooking in the spring and summer, everything just tastes so fresh, and this recipe fits right in. I was looking for a yummy chutney because I knew I wanted to make some quesadillas and boy did this fit the bill. It’s funny, my dear friend Rosa asked me what the difference between a chutney and a salsa was and I was stumped for a second. But in my humble opinion chutney has a sweet fruit base and salsa has a tomato base. It’s got a great contrast between sweet, spicy and acidic. At any rate, it’s good and that’s all that matters.
I included the “recipe” for the quesadillas I made but they were really just a throw together from ingredients in the fridge. The chutney is the true star here, it would be great on blackened grilled chicken or fish, and I can’t wait to try it on some homemade crab cakes. I ate the leftovers on plain chips and I was still drooling. Enjoy!
Mango Avocado Chutney on Healthy Chicken Quesadillas (Print Me)
1 avocado, halved, pitted, peeled, and diced medium
1 ripe mango, peeled, pitted, and diced medium
1 small red onion, diced
1/4 cup finely chopped fresh cilantro leaves
1 jalapeño (stem and seeds removed), minced
2 tablespoons fresh lime juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon coarse salt
2 Tablespoons olive oil
1/2 cup diced onion
2 cloves garlic, minced
1 cup mushrooms, washed and sliced
1 cup spinach
1/2 cup black beans
1 cup shredded chicken
Salt & Pepper
Shredded Cheese (I used pepper jack)
Mix all ingredients for chutney together and refrigerate until ready to use.
For quesadillas, heat olive oil in large pan and sauté onion and garlic until onion is opaque. Add mushrooms and continue sautéing until mushrooms are tender. Add spinach cook until it starts to wilt then add black beans and chicken until warmed through, season with salt & pepper.
On a griddle or in a large pan over medium heat place tortilla and top with cheese, then chicken mixture, and another layer of cheese. Place another tortilla on top and cook both sides until golden brown. Top with chutney and serve immediately.
Source: Chutney from Martha Stewart, quesadillas Brooke’s Original