Photo: Erik Putz
Bookmark this Mexican-inspired recipe for a crowd-pleasing dinner that will have even the pickiest eaters asking for seconds.
1/2 rotisserie chicken
2 tsp canola oil, divided
4 large flour tortillas
2 cups chopped baby spinach
1 mango, peeled and thinly sliced
1 cup shredded Monterey Jack cheese
1/2 cup sour cream
1/4 cup chopped cilantro, optional
2 tsp lime zest
2 tsp lime juice
salsa, for serving, optional
sliced avocado, for serving, optional
Remove chicken from bone and discard skin. Shred meat with two forks on a cutting board. Set aside.
Set a large non-stick frying pan over medium. Brush with ½ tsp oil. Lay a tortilla in frying pan. Scatter 1/4 portion each of spinach, mango, chicken and cheese over half of tortilla.
Fold tortilla in half to enclose filling. Cook until underside is golden, about 2 min. Flip and continue until other side is golden, about 2 more min. Transfer to a plate. Repeat with remaining tortillas and filling ingredients.
Lime crema: Stir sour cream with cilantro (if using), lime zest and juice in a small bowl. Slice each quesadilla into 4 wedges.
Serve with lime crema, salsa and avocado, if desired.
Calories 520, Protein 32g, Carbohydrates 43g, Fat 25g, Fibre 3g, Sodium 600mg.
Originally published in the Today’s Parent September/October 2021 issue. Photo by Erik Putz.
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