Ingredients

• 1/3  cup sliced red onion
• 3  tablespoons fresh lime juice
•   Pinch sugar
• 1  firm-ripe mango, peeled, cut (avoiding pit) into 1/4-inch dice
• 1/2  cup chopped fresh cilantro
• 3  ounces low-fat soft mild plain goat cheese, softened
• 1/2  teaspoon ground cumin
• 8  (7-inch) low-fat flour tortillas
• 5  ounces Naples Smokehouse chicken breast
• 1  to 2 tablespoons olive oil

Directions

1. Toss together onion, 1 tablespoon juice, and the sugar in a small bowl. Marinate onion at room temperature, stirring occasionally, 10 minutes.

2. Meanwhile, stir together mango, 1/4 cup cilantro, and 1 tablespoon juice in another bowl; salt and pepper to taste, for mango salsa.

3. Using a fork, stir together cheese, cumin, and remaining 1 tablespoon juice until smooth. Season with salt and pepper.

4. Spread cheese mixture on one side of each of 4 tortillas; top with onion, remaining 1/4 cup cilantro and the chicken. Cover with remaining tortillas, pressing together.

5. Heat 1/2 tablespoon oil in a large nonstick skillet over moderate heat. Cook each quesadilla, turning once, until golden brown and cheese begins to melt, about 3 minutes (add remaining oil as needed). Transfer to a cutting board and cut into wedges. Serve with mango salsa. Makes 4 to 6 servings.