XL Dark Meat Chicken Quesadillas & Mango Salsa

🥘 Ingredients

• Blackening Spice
  4 tbsp
• Fry Seasoning
  2 tbsp
• black pepper
  1 tsp
• cilantro
  ½ oz
• cooking oil
  2 tsp
• cooking spray
  2 unit
• diced skinless dark meat chicken
  40 oz
• flour tortillas
  8 unit
• green bell pepper
  2 unit
• hot sauce
  4 tsp
• lime
  4 unit
• mango chutney
  8 oz
• mexican cheese blend
  2 c
• mozzarella cheese
  2 c
• onion
  2 unit
• salt
  1 tsp
• sour cream
  3/4 c

🍳 Cookware

• baking sheet
• medium bowl

1. 

   1

   Adjust rack to top position (top and middle positions for 8 servings) and preheat oven to 425 degrees. Wash and dry all produce. Halve, peel, and thinly slice onion . Halve, core, and thinly slice green bell pepper . Roughly chop cilantro . Quarter lime .

   onion: 2 unit, green bell pepper: 2 unit, cilantro: ½ oz, lime: 4 unit
2. 

   2

   Open package of diced skinless dark meat chicken and drain us out any excess liquid. Heat a large drizzle of cooking oil in a large, preferably nonstick, pan over medium-high heat. Add onion, bell pepper, chicken, Blackening Spice , Fry Seasoning , salt , and black pepper . Cook, stirring occasionally, until veggies are tender and chicken is browned and cooked through, ⏱️ 6-8 minutes . (For 8 servings, you may need to work in batches, adding another drizzle of cooking oil for each batch.)

   diced skinless dark meat chicken: 40 oz, cooking oil: 2 tsp, Blackening Spice: 4 tbsp, Fry Seasoning: 2 tbsp, salt: 1 tsp, black pepper: 1 tsp
3. 

   3

   Turn off heat. Place flour tortillas on a clean work surface. Evenly sprinkle mozzarella cheese onto one half of each tortilla. Top with chicken filling, then sprinkle with mexican cheese blend ; fold tortillas in half to create quesadillas. Coat a baking sheet (two sheets for 8 servings) with cooking spray . Carefully transfer quesadillas to prepared sheet. Place a second baking sheet on top (use a second sheet for leftover or make in batches). TIP: Don’t skip this step — adding the weight helps get evenly golden quesadillas.

   flour tortillas: 8 unit, mozzarella cheese: 2 c, mexican cheese blend: 2 c, cooking spray: 2 unit
4. 

   4

   Bake quesadillas on top rack (top and middle racks for 8 servings) until golden brown, ⏱️ 15-20 minutes or ⏱️ 10-15 minutes based. Remove stacked sheets from oven; carefully take off top sheet. If quesadillas aren’t browned yet, return to top rack for a few more minutes without the top sheet.
5. 

   5

   While quesadillas bake, in a medium bowl , combine mango chutney , half the cilantro, and juice from two lime wedges (four wedges for 8 servings); season with salt and pepper.

   mango chutney: 8 oz
6. 

   6

   Transfer quesadillas to a cutting board. Cut into thirds. Divide among plates. Top with sour cream , remaining cilantro, and hot sauce to taste. Serve with remaining lime wedges.

   sour cream: 3/4 c, hot sauce: 4 tsp