Quesadillas remind me of the boys I dated before I met Mr. How Sweet: enjoyable, but easy to get bored with.
I like to experiment with new flavor combinations constantly. My usual formula: some kind of meat, a couple of cheeses, a touch of tropical fruit, and as few vegetables as possible.
And nearly always bacon.
I intended to serve a proper side with this quesadilla — maybe chips, maybe a margarita, maybe even a tequila shot. Mr. How Sweet, however, doesn’t count fruit slices as a side dish.
Then I stole a bite of the mango.
It was the best mango I’ve ever had.
In Pittsburgh, good mangos are rare. Finding one feels like discovering a needle in a haystack — or a vegetable in my crisper. I haven’t traveled to many tropical places (unless you count the Jersey Shore), so I don’t come across exceptional mangoes often.
Clearly, I don’t get out enough.
After finishing the quesadillas and the mango slices, I stood at the sink devouring the rest of the fruit like it was corn on the cob. Juice ran down my arms and I was ecstatic.
Mango with chili powder is an incredible match, but what really excited me in this quesadilla were the other elements: crisp bacon for savoriness, caramelized onions for sweetness, and a melty, slightly spicy cheese blend.
I hadn’t been this thrilled in a long time.
Now I’m a bit melancholy because I doubt I’ll find another mango this lush anytime soon. “Lush” is a cheesy word, but it fits. If you care about flavor, make this quesadilla today.
Chili Mango Chicken Quesadillas
Serves 2
2 whole wheat tortillas
6 ounces grilled chicken, sliced or shredded
1/2 mango, sliced and chopped
1/2 teaspoon chili powder, divided
1/4 sweet onion, chopped and caramelized
2 slices bacon, cooked until crisp and crumbled
1 ounce shredded smoked cheddar cheese (about 1/2 ounce per quesadilla)
1 ounce pepper jack cheese (about 1/2 ounce per quesadilla)
Preheat a skillet over medium heat. On one tortilla, sprinkle about 1/2 ounce of cheddar, then top with half the chicken, half the mango and caramelized onion, and 1/4 teaspoon chili powder. Add about 1/2 ounce of pepper jack on top and cover with the second tortilla. Place in the skillet and cook until the bottom tortilla is golden and the cheese begins to melt, then carefully flip and cook the other side until crispy and the cheese is fully melted. Repeat to make the second quesadilla with remaining ingredients. Cut into wedges and serve warm.
I’ll mourn the mango for a while, and I’ll probably eat my feelings. That will likely involve bacon.