Mango Salsa 16 oz. mango cut into 1 cm. cubes 1 medium red onion chopped 2 bunches cilantro – chopped 2 oz. fresh lime juice 2 oz. jalapeño – chopped fine 2 red bell pepper – diced
Mix all ingredients together, cover and refrigerate at least
2 hours to let flavors marry.
Place one medium sized flour tortilla on a hot grill. Add a
layer of 2 oz. mixed cheddar and jack cheese, 4 oz grilled chicken breast, and
4 oz. of mango salsa spread liberally and top with 2 more oz. of mixed cheese
and another flour tortilla. Cook till golden brown on both sides then cut into
wedges. Serve with additional mango salsa on the side.