Chicken and Green Relish Quesadillas with Mexican Spiced Silky Mango Chutney


Mango Recipes | Harris Farm Markets

Mango Recipes | Harris Farm Markets

Mango Recipes | Harris Farm Markets


For the Green Relish: 

  • 2 x green capsicums

  • 1 x green chilli

  • 1 x white onion (peeled and sliced into quarters)

  • 2 x garlic cloves 

For the Mexican Spiced Mango Chutney

  • 2 x silky mangoes (skin and seeds removed)

  • 1 x lime (juice and zest) and keep the lime

  • ½ tbsp sweet paprika

  • 1 tbsp smoked paprika

  • 1 tsp crushed coriander seeds or use ½ tsp ground coriander

  • 1 tsp ground cumin

  • 1 tsp cayenne pepper (or jalapenos, dried chilli flakes or other chilli)

  • 1 tsp onion powder

  • 700g chicken (tenderloins or breast)

  • ½ red onion

  • 1 x cucumber

  • 1 quarter red cabbage

  • 2 cups of cheese (grated)

  • Large burritos wraps (anywhere between 4-8 depending how many quesadillas you would like to make!)

Optional extra:

  • Guacamole



  1. To prepare the green relish, preheat the oven to 180 degrees. Place the whole green capsicums into a medium baking tray along with the green chili, onion and garlic. Drizzle with olive oil, sprinkle with salt and place into the oven to cook for 20-30 minutes.

  2. Meanwhile to prepare the Mexican spiced mango chutney place the chutney ingredients into a medium pot, add a splash of water and bring to a boil. Reduce the heat and simmer on low with a lid over the top for 15 minutes, stirring occasionally. Season to taste with salt and pepper and add more of any spice if you like.

  3. Remove the green relish vegetables from the oven, discard the cores/seeds and any stems then transfer to a food blender/processor, add a small drizzle of olive oil. Blitz for 1 minute and season to taste. Set aside.

  4. To cook the chicken, slice or dice the chicken then cook on a medium-high heat on a pan with oil until nearly cooked through. Add a spoonful or two of the Mexican spiced mango chutney and stir through well to coat the chicken. Season to taste.

  5. Slice the red onion, the cucumber and the cabbage and mix through well in a small mixing bowl. Drizzle with olive oil and season to taste.

  6. To arrange and make the quesadillas, place the wrap on a flat surface and on one half spread a little bit of the relish, then top with chicken, top with the grated cheese (use as little or as much as you like) and then fold over from the second side.

  7. Heat a flat round and large enough pan, coat with oil and then transfer the quesadilla onto the pan. Cook on each side until golden brown on a medium heat, approximately 2 minutes each side. Repeat the process with the rest of the ingredients to make the quesadillas.

  8. Serve with a topping of extra green relish, the mango chutney and the cabbage salad.


Prep time: 15 minutes
Cook time: 30 minutes
Serves: 4


Recipe & Photography by Anastasia Zolotarev. Click here to see her blog and here to follow her on instagram.