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
Ingredients
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
Preparation
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
- 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
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)
- Chicken Tortilla Soup - The Girl in the Little Red Kitchen
- Mexican Paint Soup - Crispy Bits & Burnt Ends
- Jalapeño Popper Dip - Chocolate Moosey
- Vegan Tortilla Soup - Galactosemia in PDX
- Texas Caviar - Ruffles and Truffles
- Cheese-Stuffed Jalapeños w/ a Tequila Sunrise - Mama’s Blissful Bites
- Mini Taco Salads - Big Bear’s Wife
- Mexican 7 Layer Dip & Chips - The Daily Dish Recipes
- Stoplight Salsa Reisipe - Family Foodie
La Comida (the food)
- Tamales – A Family Tradition - Doggie at the Dinner Table
- Fiesta in La Boca Enchiladas (Chicken & White Bean Enchiladas w/ Salsa Verde) - The Hand That Rocks the Ladle
- Enmoladas (Chicken Mole Enchiladas) - The Meltaways
- Gluten-Free Chicken Spinach Artichoke Enchiladas for #SundaySupper - Cooking Underwriter
- Mexican Fiesta for #SundaySupper: Chipotle Chicken & 3 Bean Quesadillas w/ Wasabi Guacamole and Mango Salsa - Chattering Kitchen
- Quick and Easy Fiesta Rice - Granny’s Down Home Southern Cooking
- Carnitas - My Catholic Kitchen
- Tamale Pie - Noshing with the Nolands
- Eggs Motuleños - The Meltaways
- Grilled Fish Tacos with Black Bean and Corn Salsa - Small Wallet Big Appetite
- Carne Asada - Magnolia Days
- Carnitas Avocado Pizza with Chipotle Avocado Mayonnaise Drizzle - Damn Delicious
- Frijoles Charros (Cowboy Beans) - La Cocina de Leslie
- Puerco Pibil - girlichef
- BLT Quesadillas with Avocado Mayo - Cindy’s Recipes and Writings
- Chile Rellenos with Roasted Tomato Sauce - Bobbi’s Kozy Kitchen
- Tamales with Green Chili Sauce - Dinners, Dishes, and Desserts
- Beef and Vegetable Enchiladas - Hezzi D’s Books and Cooks
- Chicken Con Queso - Momma’s Meals
- Baked Flautas - Home Cooking Memories
- Chunky Aztec Chocolate Granola - What Smells So Good?
- Street Tacos Al Pastor - Sustainable Dad
- Shrimp Tacos - Pippi’s in the Kitchen Again
- Chiles Rellenos with Ranchero Sauce - The Little Ferraro Kitchen
- Zippy Chipotle Shrimp & Mango Tostadas - Sue’s Nutrition Buzz
- Pork Tacos - Tora’s Real Food
- Stuffed Sopapillas - Juanita’s Cocina
- Chicken Fajitas - Cravings of a Lunatic
- Blue Crab Tacos - Pescetarian Journal
- Huevos Rancheros - Comfy Cuisine
Postres (desserts)
- Chocolate Cinnamon Flan - Vintage Kitchen Notes
- Caramel Apple Enchiladas for a Mexican Fiesta #SundaySupper - In the Kitchen with KP
- Chilli Chocolate Truffles - Happy Baking Days
- Horchata Ice Cream & Churro Brownies - Kwistin’s Favorites
- Empanadas - In the Kitchen with Audrey and Maureen
- Plantain Fritters - From Fast Food to Fresh Food
Bebidas (beverages)
- Beer Margaritas - That Skinny Chick can bake
- Hatch Chile Margarita - Shockingly Delicious
- Skinny & Spicy Watermelon Margaritas - I Run for Wine
- Refreshing Kiwi Lime Margarita - Mama Mommy Mom
- Wine Pairings for a Mexican Fiesta #SundaySupper - ENOFYLZ
Oh my goodness Wasabi Guacamole!!!!! I have to try this. And I bet the coolness of the mango salsa pairs with the guac perfectly. Yum yum.
Thanks Laura. I do love wasabi too, just had to try it with guacamole
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Wow a lot of flavors going on here Mehereen!
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Sounds amazing! I really want to try the wasabi guacamole – YUM!
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I am positively drooling here! I want that guacamole!
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So many good flavors together! Interesting twist with the wasabi.
Yum that looks so good, love the mango guac
oh wow! Wasabi Guacamole! yum!
I have to say the same thing as Laura. Wasabi-Guacamole sounds divine and I will have to give it a try!
These look great, such a unique quesadilla. I will have to try wasabi guacamole!!
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So festive & bright! Perfect for a Mexican fiesta! And what a combination of flavors! Love that you added Wasabi to your guacamole.
I can just imagine washing this down with an ice cold margarita! Love the wasabi in the guac!
What a feast! I’m so interested in the wasabi guacamole & it sounds so good.
Wasabi in guacamole? Yes, please!
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I am so excited to try this recipe…. you had me at wasabi guacamole. So glad you joined #Sundaysupper!
Thank you so much for the invite, I think I shall be forever indebted
. To lots more Sunday Suppers together
Wasabi guac sounds awesome!
These sound amazing! I can never get enough Quesadilla’s! Happy #SundaySupper!
Ok wow – that is a whole lot of yummy flavors in one meal.
This looks great the only thing I would change is that I would make it on a corn tortilla so it would be Gluten Free!
Okay I sure hope you saved me some cuz this looks fantastic. Love this dish.
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Yum, the hubbie loves wasabi and mexican.
I’m all set for my shot of tequila and one of these delicious sounding quesadillas. Yum!
Your title alone makes me drool! So many delicious components coming together for one awesome dinner.
Wasabi guacamole is such a unique twist! Everything sounds great!
Loving the beany goodness in those!
I love that you served your guacamole in the avocado skins! Nice presentation
Jamie @ http://www.mamamommymom.com
You had me at wasabi guacamole! Looks and sounds amazing!
I love the addition of wasabi to your guacamole. I bet the combination of the spicy guacamole goes amazlingly with the mango salsa. Everything about this dish sounds so good.
I confess, I don’t love beans, but I love guac and salsa! Great presentation in the avocado shells.
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Ooh these looks so yummy ! Pics are beautiful. Love the spicy sweet mingle of flavors. Always wondered how pics would look on a black background & they look gorgeous.
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