Chicken And Mango Tortilla Bowls Food

CHICKEN AND MANGO TORTILLA BOWLS

Steps:

• In a large bowl, combine the cabbage, sour cream, salsa, corn and green pepper. Chill until serving., Place six 10-ounce ramekins or custard cups upside down in a 15x10x1-in. baking pan. Lightly spray warm tortillas on both sides with cooking spray. Place over prepared ramekins, pinching sides to form bowl shapes., Bake on the ramekins at 425° until crisp, 8-10 minutes. Remove from ramekins to wire racks., In a large skillet, saute the chicken and chili powder in butter until heated through. Spoon cabbage mixture into tortilla bowls; top with chicken, mango and cilantro. Serve immediately.

MINI CHICKEN AND MANGO TOSTADAS

Steps:

• 1. Combine the chicken, mango, red onions, jalapeno, and cilantro in a bowl. Add half the lime juice, olive oil, and salt to taste. Next, mash the avocados together with the remaining lime juice and salt to taste in another bowl.
• 2. Top the tortilla chips with a dollop of mashed avocado and some chicken salad and serve.

CHICKEN, MANGO AND BRIE QUESADILLAS

Steps:

• Shred chicken into thin strips.
• Set a large non-stick frying pan over medium, brush with oil and lay a tortilla in frying pan.
• Scatter 1/4 portion each of chicken, mango, brie, cilantro and jalapeno over half of tortilla.
• Fold tortilla to enclose filling and cook until underside is golden, about 2 minute.
• Flip and continue until other side is golden, about 2 more minute.
• Repeat with remaining tortillas and filling ingredients (Keep cooked quesadillas warm in a 350F oven while making the others.
• Stir sour cream with lime zest and juice in a small bowl.
• Slice each quesadilla into 4 wedges and serve with sour cream dip.

GRILLED CHICKEN, MANGO & BLUE CHEESE TORTILLAS

Steps:

• Sprinkle chicken with blackened seasoning. On a lightly oiled rack, grill chicken, covered, over medium heat 6-8 minutes on each side or until a thermometer reads 165°., Meanwhile, in a small bowl, mix yogurt, lime zest, lime juice, salt and pepper. Cool chicken slightly; finely chop and transfer to a small bowl. Stir in mango and onion., Grill tortillas, uncovered, over medium heat 2-3 minutes or until puffed. Turn; top with chicken mixture and blue cheese. Grill, covered, 2-3 minutes longer or until bottoms of tortillas are lightly browned. Drizzle with yogurt mixture; sprinkle with cilantro. Cut each tortilla into 4 wedges.