Recipe Database
Caribbean style Smoked Chicken Quesadillas with Mango salsa
Caribbean style Smoked Chicken Quesadillas with Mango salsa
  • 1-pound boneless chicken thighs

  • 1 Tablespoon chili powder

  • 1 teaspoon salt

  • 1 teaspoon cilantro

  • ½ teaspoon onion powder

  • ½ teaspoon garlic powder

  • ½ t. black pepper

  • Pinch of cumin (optional)

  • 1 medium tomato, seeded and diced

  • 8-10 (8 inch) flour tortillas

  • Mexican cheese blend

  • Smoked Cheddar. finely shredded

  • Smoked Gouda, finely shredded

Mango salsa

2 Mangos, diced

1 small red onion, diced

1/2 cup cilantro, chopped fine

1-2 jalapenos, diced

¼ cup fresh squeezed lime juice

2 Tbsp. Olive oil

Salt and pepper to taste

  1. Mix the seasonings together.

  2. Season chicken thighs generously with the seasoning (you may not need all of it)

  3. Smoke the Chicken on the Big Green Egg using direct heat at 400ᵒF and wood chips soaked in water for 30 minutes (I like Cherry wood the best) until cooked to an internal temperature of 165ᵒ  

OR if not using a grill, Heat a buttered skillet over medium heat.

Cook thighs about 6-8 minutes per side or until juices run clear.

  1. Drain on a plate lined with paper towels and let cool.

  2. Cut or shred the chicken into small pieces and place in a large bowl.

  3. Toss in the diced tomatoes.

  4. Add butter to a grill pan over medium heat and place a tortilla in the center.

  5. On one side of the tortilla, add an even layer of Mexican cheese blend, followed by a layer of chicken mixture and then a layer of smoked cheddar and smoked gouda.

  6. Fold the other half of the tortilla over to cover the cheese and chicken. Press down on the quesadilla with a spatula.

  7. Let cook until cheese has melted. Reduce heat if needed.

  8. Serve hot with mango salsa For Mango Salsa Combine all ingredients and chill.