Chicken And Mango Tortilla Bowls Recipes

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.

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.

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.

Steps:

• Pulverize first 7 ingredients in blender. If sauce is too spicy for your taste, add additional small amount of orange juice and sugar to diminish the "heat". Add chopped cilantro after other ingredients blended so that the cilantro retains leafy appearance. Marinate chicken breast for 1 hour - do not marinate too long or the meat will get soft and start to cook because of the acid in the lime juice. Grill chicken breast until they have nice grill marks and are just done. Salt meat to taste. Cut slices on bias for presentation.
• Mango Chutney: Cut mango into bite size pieces, about 1/2 to 1-inch long. Reserve any mango juice for the mixture. Place all ingredients in an 8 to 10-inch frying pan and simmer on low to medium heat for 15 minutes. Stir frequently to avoid burning. Remove from heat and when cool place in covered container and refrigerate for at least 2 hours. Keeps for at least 4 to 5 days. Best served slightly chilled.
• Tortillas: Mix dry ingredients, except sesame seeds, in large bowl. Add oil to dry ingredients then slowly add warm water until a ball forms and dough does not stick to the surface. Knead briefly, cover with plastic and let rest for at least 30 minutes. Divide dough into 10 pieces.
• Roll out dough with floured rolling pin to about 7 or 8 inches or use tortilla press. Be sure to use waxed paper or parchment paper to prevent the dough from sticking to the press. Put the sesame seeds on a plate and lay the tortilla on the seeds - you can place sesame seeds on one or both sides depending on amount of sesame taste desired. Since the seeds will be cooked directly, a lot of sesame flavor will be released.
• Cook each tortilla on non-greased non-stick griddle until each side begins to brown, about 45 seconds to 1 minute per side. Some of the seeds will pop. These tortillas are best served immediately while warm. Keep them covered with a tea towel. If stored, wrap tightly and reheat before serving.
• Place tortillas on a platter, add grilled, sliced chicken and top with mango chutney. Garnish with cilantro sprigs, if desired.

Steps:

• Note: If salsa with chipotle is unavailable, add 1-teaspoon chipotle sauce or 1-teaspoon adobo sauce from canned chipotle pepper in adobo sauce.
• Place oil in large skillet over medium heat. Add chicken pieces and cook until opaque. Add onion, garlic and peppers. Stir-fry until chicken is done and peppers are crisp and tender, about 10 minutes.
• Stir in chili beans and salsa. Cover and simmer until heated through. Taste and, if necessary, season with salt and pepper.
• Add cilantro to chicken mixture and spoon into tortilla bowls, dividing evenly. Top with avocados and sour cream. Serve immediately.
• TORTILLA BOWLS: Gently press tortillas into 4 individual microwave-safe (2-cup) soup bowls. being careful not to tear them.
• Microwave, 2 bowls at a time, on HIGH 3 to 4 minutes or until tortillas are slightly crisp, rotating and rearranging cups halfway. Let cool and carefully remove from bowls.

Steps:

• In a bowl stir together mayonnaise, sour cream, cilantro, curry powder, and salt and pepper to taste until combined well. Peel mango and thinly slice lengthwise.
• Pat chicken dry and season with salt and pepper. In a 9-inch nonstick skillet heat oil over moderately high heat until hot but not smoking and sauté chicken 4 minutes on each side, or until cooked through. Transfer chicken to a cutting board and let stand 5 minutes. Diagonally slice chicken and season with salt and pepper.
• Horizontally halve bread with a serrated knife and spread cut sides with mayonnaise mixture. On 1 bread half stack lettuce, chicken, and mango and top with remaining bread half, gently pressing together. Cut sandwich in half.

Steps:

• The night before, heat oven to 200C/180C fan/ gas 6. Put the chicken in a roasting tin and rub with the jerk paste, olive oil and a little seasoning. Bake for 15 mins until it is cooked, then leave to cool.
• Build each bowl by putting half the lentils, chicken, spring onions, chilli, coriander and mango in each, with lime wedges at the side. Put yogurt in a separate pot with the mango chutney swirled through. Coat in the yogurt dressing just before eating

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.

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
• Mix mango, olive oil, lime juice, honey, sriracha sauce, garlic, and salt together in a blender until smooth. Place chicken in a shallow bowl and pour 1/2 the sauce on top; marinate chicken for 10 minutes.
• Mix black beans, corn, red bell pepper, red onion, cilantro, lime juice, and salt together in a bowl for the corn salsa.
• Grill chicken until no longer pink in the center and juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from heat.
• Divide rice among 4 glass meal prep bowls. Add 2 pieces of chicken to each bowl; top with the reserved mango sauce, corn salsa, and coconut. Top with avocado slices, cover, and refrigerate for up to 5 days.