Lunch, Dinner, Side Dish

Mango-Chicken Quesadillas

Mango-Chicken Quesadillas
Combining shredded chicken with brown mustard, honey, and tabasco creates a flavorful filling for this quesadilla recipe. Adding ripened mango adds a sweet twist!
Recipe type: Lunch Dinner Side Dish
Cuisine: Mexican
  • brown mustard 3 tablespoons
  • honey 2 tablespoons
  • Tabasco or hot sauce 3 teaspoons
  • salt 1 teaspoon
  • Whole rotisserie chicken 1
  • mozzarella 1 cup
  • small red onion 1
  • bunch cilantro 2.1
  • ripened mango 1
  • 8-10 inch flour tortillas
  • PTFE Nonstick spray
  • sour cream, optional
  1. Combine first four ingredients in a small bowl and mix with shredded chicken.
  2. Heat a large IMUSA sauté pan on medium heat and spray with some PTFE Nonstick spray.
  3. Add flour tortilla and spray top side with more PTFE Nonstick spray.
  4. After a minute, flip the tortilla and evenly spread ½ cup of cheese.
  5. Then spread on half of the tortilla some chicken mixture, onions, cilantro, and mango.
  6. Fold over tortilla, like a book, and allow cheese to melt completely. Cut into 4 wedges and serve with sour cream, if desired.

Pink Bean with Rice, Plantains and Pumpkin

Pink Bean with Rice, Plantains and Pumpkin
Pink beans and rice is a delicious recipe from the Caribbean that compliments almost any dish. The plantains and pumpkin give this recipe a unique sweet flavor. Serve it with any type of poultry or meat. This recipe uses a pressure cooker to speed up the cooking time.
Recipe type: Lunch, Dinner, Side Dish
Cuisine: Caribbean
  • Dry pink beans 1 Lbs.
  • Onion 1
  • Packet of sazon seasoning 1 Packet
  • Sofrito seasoning 2 Tbsp
  • 1 Can of tomato sauce 8oz.
  • Pumpkin ½ Lbs
  • Ripe plantain 1
  • Salt to taste
  1. Add dry beans into your IMUSA PRESSURE COOKER and fill with cool water (about 1⁄2 inch above beans), and let soak for one hour.
  2. Turn heat on to medium, and add onion into the pot (this will give the beans a great flavor while cooking). Place the lid on and cook for 35 minutes. When your beans begin to boil; the heat indicator will start to spin in order to let off steam.
  3. Turn off heat but DO NOT OPEN LID! Wait a few minutes; carefully open your release valve to let out the rest of the steam. Stand away from the pot and let set for about 10 minutes before opening.
  4. Once cooled, remove onion and add remaining ingredients. Mix well, and cover loosely. Cook on high for about 15 minutes (or until veggies are soft and beans have thickened, add salt to taste). Spoon over white rice and serve!

Chipotle Chicken Quesadilla

Chipotle Chicken Quesadilla
Big Mexican flavor in this quesadilla recipe using chipotle pepper in adobo sauce, chicken breast, red pepper, and creamy mozzarella!
Recipe type: Lunch, Dinner, Side Dish
Cuisine: Mexican
  • 1 red pepper, finely chopped
  • 1 large chicken breast, grilled and chopped (about 1 ½ C.)
  • 1 bunch cilantro, finely chopped (about 1 C.)
  • 1 large red onion, finely chopped
  • 3 C. grated mozzarella
  • 1 can chipotle peppers in adobo sauce
  • 10 9-inch flour tortillas (sun-dried tomato and/or spinach)
  • Non-stick spray
  • For Sour Cream:
  • 8 oz. sour cream
  • zest of one lime
  • 1 Tbsp. lime juice
  • 1 tsp. salt
  1. In a large bowl mix red peppers, chicken, cilantro, red onion and mozzarella together. Mix in about 3 tsp. or more, depending on how spicy you want it, of the adobo sauce from the canned chipotle.
  2. Heat the IMUSA double griddle pan under two burners under medium-low heat. Once it’s hot spray some PTFE Nonstick spray on the griddle and add two tortillas. Let heat for one minute and flip. Gently spread cheese mixture (about 1 ½ cup) throughout each tortilla and let the cheese melt (about 2-3 minutes). With a spatula fold each tortilla into a half moon and press gently with the spatula. Cook for 1 minute on each side and remove. Let rest for 1 minute before cutting each tortilla into 4 wedges. Serve with lime sour cream.
  3. For sour cream: Mix all of the ingredients together and serve in a small bowl.
  4. Serves 8-10