Ingredients

• 2 small boneless, skinless chicken breasts
• 8-ounce can tomato sauce
• 1 dried ancho or pasilla chili pepper, stemmed and seeded
• Salt to taste
• 4 burrito-size flour tortillas (10-inch)
• 6 ounces thinly sliced Jack cheese
• 1 ripe mango, peeled, pitted and thinly sliced
• 1/4 cup minced red bell pepper
• 1/4 cup sliced green onions
• mango salsa

Directions

1. Cook chicken on a lightly oiled grill over medium heat for about 5 minutes on each side or until lightly charred and cooked through. Let cool slightly and cut into bite-size strips. (You may substitute leftover grilled chicken.)

2. Puree the tomato sauce and dried pepper in a blender or food processor. Transfer to a small saucepan and simmer over medium heat for 15 minutes. Add grilled chicken to pan and toss well to coat; season to taste with salt. Place flour tortillas on a flat surface. Top half of each tortilla with equal amounts of cheese, mango, bell pepper, green onion and chicken; fold over tortilla. Cook in a large skillet on both sides until cheese is melted and tortilla is crisp, about 5 minutes on each side. Serve with mango salsa.

3. Makes 4 entree servings, or 8 appetizer servings.

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