Chattering Kitchen

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Mexican Fiesta for #SundaySupper: Chipotle Chicken & 3 Bean Quesadillas with Wasabi Guacamole and Mango Salsa

A loud bells chimes across Mexico city as the President repeats the Grito Mexicano (cry of patriotism) from the balcony of the National Palace on the eve of September 16. This annual tradition marks the Mexican Independence Day, a day paying homage to the Mexican war of independence. In true Mexican style, ever since 1825, September 16 is known as Fiesta Patria, or holiday of the Fatherland. The city converts into a large playground, where revelers bask in the glory of celebrations. Mexico City’s main square, Zocalo, is adorned like a new bride with flags and red, white and green lights. Fireworks light up the sky as the enthusiastic crowd sprays foam and rings noisemakers to add to the festive ambiance. The Zocalo is filled with men dressed in Charros and women in China Poblanas, dancing to the tunes of a live Mariachi band. The entire region is abuzz with fanfare, excitement and festivities.

Chipotle Chicken & 3 Bean Quesadillas with Wasabi Guacamole and Mango Salsa

And of course, no National holiday is complete without food and in Mexico it is definitely incomplete without tequila. Street vendors will be selling food following the red, white and green color theme, while hungry on-lookers enjoy traditional Mexican delights. Hence, as the theme for this week’s #SundaySupper was celebrating Mexican Independence Day, what better way to adorn the colors of Mexico than on my plate. Giving a slight twist to the original Mexican version, I opted to make Chipotle Chicken Quesadillas with Mango Salsa and Wasabi Guacamole. The quesadilla has its roots in colonial Mexico, hence an apt way to celebrate Mexican Independence Day.

Chipotle Chicken & 3 Bean Quesadillas with Wasabi Guacamole and Mango Salsa


For the Quesadilla:

  • 8 flour tortillas
  • 3 chicken fillets
  • 1/2 cup tomato paste
  • 1/4 cup red beans
  • 1/4 cup black beans
  • 1/4 cup lima beans
  • 3 tsp chipotle pepper powder
  • 2 tsp salt
  • 1 tsp cumin powder
  • 1 tsp paprika powder
  • 1 tsp cayenne pepper
  • 1 tsp red chilli powder
  • 2 tsp sugar
  • 1/2 cup sour cream
  • 1 cup Monterey Jack cheese

For the Mango Salsa:

  • 2 tomatoes
  • 1 mango
  • Juice of 1 lime
  • 1 small onion
  • 1/2 cup coriander
  • 1 tsp salt
  • 1 tsp red chilli powder
  • 2-3 green chillies

For the Wasabi Guacamole:

  • 3 avocados
  • 2 tbsp olive oil
  • Juice of 1 lime
  • 1 tsp wasabi paste (alter to your taste)
  • Salt
  • Pepper


For the Quesadillas:

  • Slice the chicken fillet into thin strips and coat with the chipotle pepper powder and 1 tsp salt
  • Using your hands make sure the dry marinade completely covers the chicken. Refrigerate for at least 30 minutes
  • Meanwhile prepare the 3 bean paste. If using dry beans, soak overnight and boil before using
  • Combine the beans along with the tomato paste, cumin powder, cayenne pepper, paprika, sugar and salt. Mix well and set aside
  • Heat oil in a griddle and once it starts to smoke add the chicken pieces. Cook for about 3-4 minutes on each side until cooked
  • In the same pan, heat 4 of the tortillas. Once heated, place them on a plate and cover so remain hot
  • Take another tortilla and spread the 3 bean paste, sour cream and guacamole. Add the chicken strips and cover with shredded Monterey Jack cheese
  • Place the tortilla in a pan and cover for 3-4 minutes till the cheese begins to melt
  • Remove and cover with the pre-heated tortilla (the reason I do it this way is to prevent the quesadilla from breaking or its contents spilling out while attempting to flip it to heat the other side)
  • Cut it into quarters and serve with the Mango Salsa and Wasabi Guacamole

For the Mango Salsa:

  • Dice the tomatoes, onion, mango and green chillies
  • Mix together and season with salt, lime juice and red chilli powder
  • Sprinkle with chopped coriander before serving
For the Wasabi Guacamole:
  • Scoop the avocado flesh out into a bowl and mash well using the back of a spoon
  • Pour in the olive oil, lime juice and season with salt and pepper and combine
  • Finally add in the wasabi paste (according to your taste) and mix well. At this point it is best to try the guacamole to judge the taste of the wasabi.
  • Spoon it back into the avocado shell before serving

Chipotle Chicken & 3 Bean Quesadillas with Wasabi Guacamole and Mango Salsa

The plate looks like a celebration of Mexico’s Independence Day, with the shades of white, red and green. The wasabi adds a fiery kick to the guacamole that is complemented by the sweetness of the mango salsa. In all, the plate is like a palette of flavors, best enjoyed with a glass of Margarita and of course with a sombrero hat, in true Mexican style.

Chipotle Chicken & 3 Bean Quesadillas with Wasabi Guacamole and Mango Salsa

To enjoy more flavors from Mexico, do visit the delicious recipes from the rest of the distinguished #SundaySupper crew.


Sopas (Soups), Ensaladas (Salads), and Entremeses (Starters)

La Comida (the food)

Postres (desserts)

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