Blackened Chicken Quesadillas

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4 boneless, skinless chicken breasts (5-6 oz. each)
2 T Cajun spice blend
4 flour tortillas (10")
2 cups fontina cheese, shredded, divided
Guacamole Salsa, recipe follows

Coat chicken with Cajun spice blend. Saute in oil in a large saute pan over medium heat until blackened, 4-5 minutes per side. Remove from pan, rest 5 minutes, then thinly slice across the grain.
Assemble quesadillas: First, coat a nonstick pan with cooking spray and heat over medium. Place tortilla in pan and sprinkle 1 side with 1/4 cup cheese, sliced chicken, and another 1/4 cup cheese. Fold empty side of tortilla over and cook until golden on each side, 2-4 minutes. Repeat process with remaining tortillas. Slice into wedges and serve with salsa.

Guacamole salsa Makes 2 cups

2 avocados, pitted, peeled, cut in chunks
2 Roma tomatoes, seeded, cut in chunks
1/4 cup red onion, diced
1/4 cup fresh lime juice
2 T chopped fres cilantro
Salt and pepper to taste

Toss all ingredients (except the avocado) together gently; set aside. Add the avocado just before serving so it won't get mushy.

Makes 4 quesadillas

Chicken with mango and ginger

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1 large mango, peeled, pitted, and cut into 1/4 inch wedges
8 chicken cutlets (about 1 3/4 pounds total)
1 piece fresh ginger (1 inch), peeled and cut into matchsticks
1/3 cup fresh cilantro leaves
1 medium jalapeno, thinly sliced (this can be omitted if you want--it makes it pretty hot!)
coarse salt and ground pepper
2 tablespoons plus 2 teaspoons extra-virgin olive oil
lime wedges for serving

Preheat oven to 400. Place mango wedges in center of four 18-inch-long pieces of parchment (NOT wax paper). Top with chicken, ginger, cilantro, and jalapeno. Season with salt and pepper and drizzle each with 2 teaspoons oil. Fold parchment into a "twist" or "envelope" (or whatever works for you as long as it's closed). Place packets on a rimmed baking sheet and bake until packets are puffed up and chicken is cooked through, 18-20 minutes. Serve with lime wedges.