For the mango salsa:
1 mango (aprox. 360g) in pieces without skin
1 Habanero Chile (without seeds)
8g ginger
1 garlic clove
100ml water
1 tablespoon white wine vinegar
Salt to taste
Juice 1 lime
For the Kale Quesadilla
2 Tbsp. oil
½ cup of chopped white onion (50g)
1 cloves of garlic, finely chopped
½ cup Roma tomato, seeded and chopped (aprox. 90g)
Salt to taste
½ tsp. ground cumin
4 large stalks kale, washed, drained, stem removed
1 Chipotle Chile in Adobo, finely chopped
freshly ground black pepper to taste
2 cups (150g) shredded Oaxaca cheese
6 white corn or wheat tortillas
How to prepare:
1. Blend the mango pieces with the habanero chile, ginger, garlic, and water, till smooth.
2. Heat up the pan over low heat, add the blended mixture, vinegar, salt, and pepper and mix well. Cook gradually until the sauce thickens and bubbles stirring constantly. Take from heat and let cool.
3. Finally stir in lime juice, mix well then bottle up in clean sterilized bottles or jars. Store in a cool and dry place.
4. Heat the oil in a medium saucepan and sauté the onion until golden brown. Add the garlic and sauté briefly. Add the tomato, salt, cumin and cook for a couple of minutes.
5. Add the cabbage, chipotle, black pepper and let cook 1- or 2-minutes tops, stirring constantly. Remove from heat and set aside.
6. Heat a comal or skillet over medium heat and warm the tortillas until soft. Now add two tablespoons of the grated Oaxaca cheese and two tablespoons of the cabbage mixture, fold in half and heat, turning the tortilla occasionally, until the cheese has melted and the quesadillas are lightly browned.
7. Serve quesadillas with mango habanero salsa. Enjoy!
