MANGO AND BRIE QUESADILLA WITH SOUR CREAM AND LIME DIPPING SAUCE
Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment
Categories appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat a 10-inch nonstick saute pan over medium-high heat. Place 1 tortilla in the dry pan for approximately 1 minute per side, or until it just begins to brown. Remove. Repeat with the second tortilla. (If your tortilla expands like a blowfish, poke it with a fork to release the hot air.)
- After the second tortilla has browned, leave it in the pan and reduce heat to medium-low. Spread half of the mango evenly over the tortilla, then top with half of the peppers, scallions, cilantro, and Brie strips. Top with the first tortilla. Cover the pan with a lid, reduce heat to medium-low, and cook for 2 minutes.
- Flip the quesadilla with a spatula, re-cover the pan, and continue cooking for 2 more minutes. (Don't worry if a bit of cheese escapes and begins to sizzle loudly.)
- Remove the quesadilla from the pan, let sit for 1 minute, then slice into 8 wedges (like a pizza). Serve immediately with the sour cream dipping sauce.
- Repeat with the remaining ingredients. Serve with Sour Cream and Lime Dipping Sauce.
- Blend sour cream, lime juice and salt with a fork until the mixture is smooth. Transfer to a small decorative bowl or teacup and refrigerate.
MANGO BRIE QUESADILLA
Steps:
- Remove Brie from freezer to let warm up. Carefully remove skin from mango and cut away from seed as much of meat as possible (remember mangos have a flat seed, so you should be able to get 2 large meaty pieces) Carefully slice mango into thin strips. By this time the Brie has begun to thaw, and should slice easily into very thin strips. (Brie, being such a soft cheese, could never otherwise be sliced, unless frozen first.) Lay a tortilla on a work surface and place 2/3 of the Brie slices on the tortilla. Add about 6 to 8 of the mango slices, and top with remaining Brie. (This will glue the quesadilla together when cooked.) Top with remaining tortilla and press together.
- Heat nonstick 10-inch saute pan and add butter on medium heat. Saute quesadilla until golden brown on both sides. Remove from heat and allow to cool 5 minutes, cut into 8 slices and top with Avocado Salsa.
- In a large bowl, mix together all salsa ingredients. Let sit at room temperature for at least 15 minutes to let the flavors mingle.
BRIE AND MANGO QUESADILLAS
I haven't tried this yet,but it sounds like a yummy appetizer.I got it off my friends winery website.
Provided by Divinemom5
Categories Cheese
Time 16m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients (except tortillas) in bowl.
- Mix well.
- Divide mixture evenly among tortillas and fold tortillas in half.
- Heat large non stick skillet over medium high heat,add 1 or 2 filled tortillas.
- cook until cheese melts,turning once,about 3 minutes per side.
- Repeat with remaining tortillas,cut each in half to serve.
CHICKEN, MANGO AND BRIE QUESADILLAS
Fantastic quesadilla combination from Chatelaine Magazine with a delightful fusion of spicy and sweet flavors.
Provided by Dreamer in Ontario
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Shred chicken into thin strips.
- Set a large non-stick frying pan over medium, brush with oil and lay a tortilla in frying pan.
- Scatter 1/4 portion each of chicken, mango, brie, cilantro and jalapeno over half of tortilla.
- Fold tortilla to enclose filling and cook until underside is golden, about 2 minute.
- Flip and continue until other side is golden, about 2 more minute.
- Repeat with remaining tortillas and filling ingredients (Keep cooked quesadillas warm in a 350F oven while making the others.
- Stir sour cream with lime zest and juice in a small bowl.
- Slice each quesadilla into 4 wedges and serve with sour cream dip.
Nutrition Facts : Calories 750.3, Fat 32.9, SaturatedFat 13.7, Cholesterol 116.6, Sodium 1143.7, Carbohydrate 72.7, Fiber 5.1, Sugar 15, Protein 40.2
BRIE QUESADILLAS WITH MANGO GUACAMOLE
A fruity guacamole tastefully tops off quesadillas loaded with Brie and ham.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 35m
Yield 24
Number Of Ingredients 11
Steps:
- In food processor, place all guacamole ingredients except mango. Cover; process with 3 or 4 on/off turns until coarsely chopped. Place in small bowl; stir in mango. Set aside.
- Top half of each tortilla with cheese and ham. Fold tortilla over and press down. Brush tops with oil.
- Heat 12-inch skillet over medium-high heat. Place 3 quesadillas, oil sides down, in skillet. Brush tops with half of remaining oil. Cook 2 to 3 minutes, turning once, until both sides are golden brown and cheese is melted. Repeat with remaining quesadillas and oil. Cut each into 4 wedges. Serve with guacamole.
Nutrition Facts : Calories 80, Carbohydrate 7 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 0 g, TransFat 0 g
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