Habanero Orange Marinated Duck Quesadillas With Mango Salsa Food

MANGO-HABANERO SALSA

Steps:

• Finely chop the garlic, sprinkle with 1 1/4 teaspoon salt, and mash into a coarse paste using flat side of a large knife. Mix the garlic paste with cilantro, oil, mango, scallions, habanero and lime juice. Set aside for at least 15 minutes to allow the flavors to meld. Season with additional salt and serve with tortilla chips for scooping.

BARBECUED SALMON SURFER STYLE WITH MANGO-HABANERO SALSA

Steps:

• Preheat a grill.
• Pineapple Marinade:
• Whisk all the ingredients together thoroughly in a non-reactive baking dish. Add the fillets to the marinade and turn to coat. Let marinate while you prepare the salsa.
• Mango-Habanero Salsa:
• Combine all of the ingredients for the salsa in a bowl. Stir gently to combine. Set aside while you prepare the rub.
• Barbeque Rub:
• Combine all of the ingredients for the rub in a bowl. Stir until well mixed.
• Take the fillets out of the marinade and coat with the rub on both sides. Grill the fillets for 5 to 7 minuets on each side or until flaky. Serve with salsa over top.

MANGO SALSA

Steps:

• Stir together all the ingredients in a medium size bowl. Cover and chill until needed.;

BARBECUED DUCK QUESADILLAS WITH LIME SOUR CREAM

Steps:

• Prepare smoker for cold smoke.
• Place breasts on a smoker rack and put in smoker for 15 minutes. Remove from smoker.
• In a small bowl, add fresh lime juice to sour cream and stir. Season with salt, to taste. Refrigerate until ready to serve.
• Preheat oven to 350 degrees F.
• Place duck breasts in saute pan and place in oven. Roast duck for 10 minutes or until medium-rare. Remove from oven and cool.
• Using a sharp knife, dice duck breasts into 1/2-inch pieces.
• Place oil in a large saute pan over medium-high heat. When hot, add onions and saute for 3 minutes or until onions are translucent. Add diced duck, season with salt and pepper. Stir in barbecue sauce, bring to a boil, and immediately remove from heat.
• Place four flour tortillas on a clean work surface. Divide the duck mixture onto the tortillas to cover. Sprinkle mango, poblano, red onion, cheese, and cilantro evenly over duck mixture. Top with the remaining flour tortillas and brush each side with a small amount of canola oil.
• Bring a large saucepan or griddle to medium heat. Place one flour tortilla sandwich into pan or griddle and cook until golden brown or about three minutes. With a spatula, pick up flour tortilla sandwich and turn over to finish cooking to a golden brown. Remove from pan or griddle and place on cutting board. Cut into six wedges. Place on a warm plate and dab Lime Sour Cream on each wedge and garnish with a cilantro sprig.

GRILLED TURKEY TENDERLOINS WITH MANGO SALSA

Steps:

• 1.In medium bowl, combine mango salsa ingredients. Cover and refrigerate until serving. 2.Grill tenderloins approximately 20 to 30 minutes, turning every 5 minutes or until internal temperature reaches 170°. 3.To serve, slice tenderloins and top with mango salsa. Note: For food safety, cook turkey to a minimum internal temperature of 165° as measured by a meat thermometer.

HABANERO-ORANGE SALSA

Steps:

• Cut peel and pith from oranges. Working over medium bowl, cut between membranes to release segments. Add cilantro, red onion, olive oil, red wine vinegar, and habanero chile; toss well. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• Drain salsa just before serving.

GRILLED CHICKEN-MANGO QUESADILLAS

Steps:

• Heat grill to medium heat.
• Pour dressing over chicken in shallow dish; turn to evenly coat both sides of breasts. Refrigerate 15 min. to marinate.
• Remove chicken from marinade; discard marinade. Grill chicken 5 to 6 min. on each side or until done (165ºF).
• Cut chicken into thin strips. Top tortillas with salsa, cheese and chicken; fold in half. Grill 1 to 2 min. on each side or until cheese is melted and quesadillas are lightly browned on both sides.