Ingredients
- ¼ cup mango, diced
- 1 teaspoon jalapeño, diced
- 1 tablespoon poblano pepper, diced
- 2 tablespoons tomato, seeded and diced
- 1 teaspoon cilantro, chopped
- ¼ cup red onion, diced
- 1 tablespoon mirin
- 2 tablespoons blood orange juice
- 12 ounces chicken breast, cubed
- ½ cup buffalo wing sauce
- 2 flour tortillas
- 1 cup Roth® Ultimate Firehouse shred blends
Method
- For salsa, mix mango, jalapeño, poblano, tomato, cilantro and red onion. Add mirin and blood orange juice and mix. Chill.
- Place chicken and sauce in saucepot and cook until chicken is done.
- Remove chicken, chop and return to saucepot. Cook until liquid is almost gone.
- Sauté a flour tortilla in a pan over medium heat and top with cheese and prepared chicken.
- Allow cheese to just melt, then fold the tortilla over and flatten. Cook each side until browned.
- Remove from heat; allow to sit for two minutes. Cut into four pieces, top with salsa and serve.
- Note: salsa is best when chilled for several hours or overnight.