Ultimate Firehouse Buffalo Chicken Quesadilla

2 quesadillas
Prep Time
Cook Time
Total Time


  • 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


  1. For salsa, mix mango, jalapeño, poblano, tomato, cilantro and red onion. Add mirin and blood orange juice and mix. Chill.
  2. Place chicken and sauce in saucepot and cook until chicken is done.
  3. Remove chicken, chop and return to saucepot. Cook until liquid is almost gone.
  4. Sauté a flour tortilla in a pan over medium heat and top with cheese and prepared chicken.
  5. Allow cheese to just melt, then fold the tortilla over and flatten. Cook each side until browned.
  6. Remove from heat; allow to sit for two minutes. Cut into four pieces, top with salsa and serve.
  7. Note: salsa is best when chilled for several hours or overnight.