Island Quesadillas With Lime Sour Cream And Pureed Mango Dip Recipes

Steps:

• Heat dressing in large skillet on medium-high heat. Add garlic, mango, pepper and cinnamon; cook 3 min. stirring often. Add chicken; cook 10 min. or until cooked through, stirring often. Remove mixture from skillet; keep warm.
• Spread 1 tsp. cream cheese on each tortilla. Spoon warm chicken mixture evenly on half of each tortilla; top each evenly with cheese. Fold in half.
• Heat skillet sprayed with cooking spray on medium-high heat. Place quesadillas in skillet; cook 2 min. Turn over; cook 2 min. or until cheese melts and edges are lightly browned.

Steps:

• In medium bowl combine cream cheese and sour cream. Add curry, cayenne and chutney. Stir well to combine and chill. Serve in bowl with potato chips or vegetables.

Steps:

• In a large skillet, heat oil over medium-high heat. Saute red pepper and onion until soft, about 5 minutes. Add corn, red pepper flakes, cumin, and salt and pepper to taste. Toss to incorporate and saute for 3 minutes. Transfer to a bowl and add the cilantro. Preheat a long, 2-burner cast iron griddle, or a large saute pan over medium heat. Lay 2 tortillas on a work surface and spread each evenly with refried black beans. Place tortillas, bean side up, on the griddle (begin with 1 if using a saute pan). Sprinkle onion-red pepper mixture evenly over the top of each, then sprinkle evenly with the cheese. Cover with another tortilla coated with refried black beans and cook until cheese melts, about 4 minutes. Flip quesadillas to toast the other side. Slice each quesadilla into 8 wedges, sprinkle with cilantro, and serve with Lime-Cilantro Sour Cream.
• In a small bowl, mix all ingredients together until combined. Season, to taste, with salt if needed.

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.