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How to make Chicken quesadillas with chipotle relish and mango salsa

Yield = 4
Prep time: 0:10
Cook time: 1:00
Total time: 1:10

Ingredients

  • 1 1/2 tablespoons olive oil
  • 1 large onion (200g), finely chopped
  • 8 garlic cloves, finely chopped
  • 2 tablespoons chopped chipotle chillies in adobo (smoked, pickled jalapenos in sauce)
  • 400g can chopped tomatoes
  • 1/4 cup (70g) tomato paste
  • 1 cup (250ml) malt vinegar
  • 120g caster sugar
  • 2 mangoes, flesh cut into 2cm cubes
  • 1 avocado, flesh cut into 2cm cubes
  • 1 long red chilli, seeds removed, finely chopped
  • Juice of 1/2 lime, plus extra lime wedges to serve
  • 1 cup finely chopped coriander, plus extra leaves, to serve
  • 8 flour tortillas
  • 1 small barbecued chicken, meat shredded, skin and bones discarded
  • 2 1/2 cups (250g) grated mozzarella

Method

  • Step 1 Heat oil in a pan over medium heat. Add onion and garlic, and cook, stirring, for 5 minutes or until softened. Add chipotle, tomato, paste, vinegar, sugar, 1 cup (250ml) water and 2 teaspoons salt. Bring to a simmer, reduce heat to low and cook, stirring occasionally, for 45 minutes or until reduced and thickened. Cool. If not using immediately, transfer to a sterilised jar, seal and store in the fridge for up to 2 weeks.
  • Step 2 Combine mango, avocado, chilli, lime juice and coriander in a bowl. Set aside.
  • Step 3 Preheat an oiled barbecue or large frypan to high. Spread half the tortillas with chipotle relish and top with chicken and mozzarella. Sandwich with remaining tortillas, then cook, weighted with a heavy pan or pressing down with a spatula, in batches if necessary, for 2 minutes each side. Cut quesadillas into quarters and serve with mango salsa, extra coriander leaves and lime wedges.