Ingredients
- 2 small boneless, skinless chicken breasts
- 8-ounce can tomato sauce
- 1 dried ancho or pasilla chili pepper, stemmed and seeded
- Salt to taste
- 4 burrito-size flour tortillas (10-inch)
- 6 ounces thinly sliced Jack cheese
- 1 ripe mango, peeled, pitted and thinly sliced
- 1/4 cup minced red bell pepper
- 1/4 cup sliced green onions
- mango salsa
Directions
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Cook chicken on a lightly oiled grill over medium heat for about 5 minutes on each side or until lightly charred and cooked through. Let cool slightly and cut into bite-size strips. (You may substitute leftover grilled chicken.)
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Puree the tomato sauce and dried pepper in a blender or food processor. Transfer to a small saucepan and simmer over medium heat for 15 minutes. Add grilled chicken to pan and toss well to coat; season to taste with salt. Place flour tortillas on a flat surface. Top half of each tortilla with equal amounts of cheese, mango, bell pepper, green onion and chicken; fold over tortilla. Cook in a large skillet on both sides until cheese is melted and tortilla is crisp, about 5 minutes on each side. Serve with mango salsa.
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Makes 4 entree servings, or 8 appetizer servings.