Chili Mango Chicken Quesadilla.

Quesadillas are like the boys I used to date before meeting Mr. How Sweet.

I enjoy them, but I get bored so easily.

I am always thinking up new flavor combinations. They often go like this: some form of meat, multiple cheeses, tropical fruit, and as few veggies as possible.

And they almost always include bacon.

See, I had fully intended on providing a proper side dish with this quesadilla. It may have been chips. It may have been a margarita. It may have been as simple as a tequila shot. Whatever it was, to Mr. How Sweet, fruit slices do not a side dish make.

But then I nabbed a bite of the mango.

It was the best mango I’ve ever had.

Let’s just say that in Pittsburgh, mangos aren’t… plentiful. Finding a good one is like finding a needle in a haystack. Or a veggie in my crisper drawer.

And I haven’t really ventured anywhere tropical. Unless you count the Jersey Shore to be tropical.

Clearly, I don’t get out much.



After I polished off the quesadillas and mango slices, I stood over the sink chomping on the remaining fruit like it was corn on the cob. The juices ran down my arms and I couldn’t have been happier.

While the mango with chili powder is a fabulous combo, the other additions to the quesadilla are what got me all riled up. Bacon for a savory bite and caramelized onions for more sweet, meshed with a melty, spicy cheese.

I hadn’t been this excited since Lindsay Lohan set off her SCRAM bracelet with “perfume.”



Now I have sank into a deep, dark depression because I doubt I will be able to find a mango as luscious.

Luscious – isn’t that a terrible word? It makes me cringe. But it is the only word that appropriately describes the mango.

If you know what’s good for you, you will make this quesadilla. Today.



Chili Mango Chicken Quesadillas

Serves 2

2 whole wheat tortillas

6 ounces grilled chicken

1/2 mango, sliced and chopped

1/2 teaspoon chili powder

1/4 sweet onion, chopped and caramelized

2 slices bacon, fried and crumbled

1 ounce shredded, smoked cheddar cheese

1 ounce pepper jack cheese

Preheat a skillet on medium heat. Lay 1/2 ounce of cheddar cheese on a tortilla, topping with 2 ounces chicken, half of the mango and onions, and a 1/4 teaspoon chili powder. Add 1/2 ounce of pepper jack cheese on top and lay tortilla on top. Add to skillet and heat until tortilla is crispy and cheese is melted. Repeat with remaining ingredients.





I’m now going to grieve for my mango.

I will probably eat my emotions. And that eating will probably include bacon.