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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For the Salsa (yields about 3 cups): | 2. Toss the cranberries with the brown sugar then chop coarsley in a food processor, transfer to a heat resistant bowl and set aside. | 3. In a saucepan, combine granulated sugar and water over medium-high heat; bring to a boil while stirring; once boiling, stop stirring and allow to cook for 3 minutes, then immediately pour syrup over cranberries and allow to cool completely. | 4. Meanwhile, peel and dice kiwi and mango. | 5. Combine mango, kiwi, red onion,cilantro, lime juice, serrano chile, garlic and honey; mix well and add to cranberry mixture. | 6. Season with salt and pepper and refrigerate for at least 2 hours to allow flavors to blend. | 7. For the Quesadillas: | 8. Place blackening seasoning in a shallow dish. | 9. Between two sheets of plastic wrap, flatten chicken breasts with a meat mallet or heavy skillet to a flat even thickness; rub each breast with a few drops of oil and dredge in the blackening seasoning to coat. | 10. Heat 1 tbl of peanut oil in a heavy skillet over high heat; add chicken and cook until blackened on both sides and cooked through- set aside to rest. | 11. In a separate skillet, heat vegetable oil over medium heat, add onions and saute until just translucent; turn heat to low and cook for 15 minutes until onions are soft but not browned. | 12. Stir in basil and honey and cook for 5 more minutes. | 13. Add chicken broth and turn up heat high enough for broth to simmer; cook until almost all of the broth has evaporated; remove from heat and set aside. | 14. Slice chicken into small pieces and mix with onions. | 15. To assemble: Sprinkle 1/4 cup cheese on one tortilla, then spoon on 1/4 of the chicken mixture; sprinkle with 2 tbl more cheese and place another tortilla on top. | 16. Lightly brush a skillet with peanut oil and heat over medium high heat; slide the quesadilla into the skillet and heat until cheese begins to melt; brush upper tortilla with peanut oil and flip quesadilla in skillet. | 17. When cheese is melted, remove from skillet, cut into quarters and serve with cranberry-mango salsa. | 18. Note: quesadillas (top brushed with oil) can also be cooked on a parchment lined sheet pan in a 350 degree oven until cheese melts. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
creole blackening seasoning	1/2	cup		-	-	-	-
chicken breast	4	boneless	skinless boneless	-	-	-	-
peanut oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	1		sliced	60.0	14.01	1.65	0.15
vegetable oil	3	tablespoons		351.69599999999997	0.0	0.0	40.8
basil	1	teaspoon	chopped	0.2032	0.0234	0.0278	0.0057
honey	2	tablespoons		-	-	-	-
chicken broth	1	cup		78.12	1.89	11.1384	2.6208
flour tortilla	8			-	-	-	-
monterey jack pepper cheese	1 1/2	1/2		-	-	-	-
cranberry	1	cup		50.6	13.167	0.506	0.14300000000000002
brown sugar	2	tablespoons		68.4	17.6562	0.0216	0.0
sugar	1/4	cup	granulated	79.95	15.002	2.5025	1.248
water	1/4	cup		0.0	0.0	0.0	0.0
mango	1			-	-	-	-
kiwi fruit	2			-	-	-	-
red onion	1/4	cup	diced	-	-	-	-
cilantro	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104
lime juice	1 1/2	1/2		5.6719	1.9103	0.0953	0.0159
serrano chili	1		seeded diced	-	-	-	-
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
honey	1 1/2	1/2		-	-	-	-
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.