Mango, Chicken and Chorizo Quesadillas

This dish is a great blend of sweet and spicy flavors.  I love it.  It is a bit messy to put together, due to the softness of the ripe fruit (either mango or papaya are best) and the stickiness of some kinds of chorizo.  I found it much easier to use my Optigrill on the panini setting.  One big advantage to that is that you don't have to flip over the quesadillas!

2 servings

11 calculated points

Albarino, Torrontes

Ingredients

• 1 link Spanish chorizo sausage (about 3 1/4 ounces), diced
• 1¼ cups shredded roasted skinless, boneless chicken breast or thigh
• 4 (8-inch) flour tortillas
• ¾ cup (3 ounces) shredded reduced-fat Mexican cheese blend
• ½ cup chopped peeled mango or papaya
• 4 teaspoons chopped fresh cilantro
• Cooking spray
• ½ cup fat-free roasted corn salsa
• ¼ cup fat-free sour cream

Directions

Heat a large nonstick skillet over medium-high heat. Add sausage to pan; sauté 1 minute. Stir in chicken; sauté 2 minutes or until thoroughly heated. Remove sausage mixture from pan; set aside. Wipe pan with a paper towel.

Sprinkle half of each tortilla with 3 tablespoons cheese; top with 1/4 cup sausage mixture, 2 tablespoons mango or papaya, and 1 teaspoon cilantro. Carefully fold tortillas in half, pressing gently to seal.

Return pan to medium heat. Coat pan with cooking spray. Add 2 filled tortillas to pan; cook 2 minutes on each side or until lightly browned. Repeat with cooking spray and remaining filled tortillas. 

Top each serving with 2 tablespoons salsa and 1 tablespoon sour cream.