Mushroom & Brie Quesadillas with Mango & Papaya Chutney
2014-06-04 10:10:46
Serves 4
A savory vegetable quesadilla with a tropical fruit chutney.
Ingredients
- 8 ounces Brie cheese, cold
- 2 tablespoons Olive Oil
- 1 pound mixed mushrooms, thinly sliced (whites, crimini, shiitakes)
- 1 can (4.5 ounce) mild green chilies, chopped
- 1/2 cup onion, finely chopped
- 1 teaspoon garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 8 6 inch flour tortillas
- 2 tablespoons fresh cilantro leaves, chopped
- Mango & Papaya Chutney
- 1 cup fresh mango, diced
- 1 cup fresh papaya, diced
- 2 tablespoons fresh lime juice
- 2 tablespoons fresh cilantro leaves, chopped
- 1 tablespoon fresh jalapeno, finely chopped
- 1/4 teaspoon salt
Instructions
- Cut Brie in 1/4 inch thick slices; set aside.
- In a large skillet over medium-high heat, heat oil until hot. Add mushrooms; cook, stirring occasionally, about 2 minutes; remove 1 cup for garnish; set aside. To remaining mushrooms add green chilies, onion, garlic, salt and black pepper; cook, stirring occasionally, until mushrooms are tender and liquid evaporates, 3 to 4 minutes longer.
- In a medium skillet over medium-high heat place 1 tortilla; spread a quarter of the mushroom mixture over the tortilla. In a single layer arrange a quarter of the Brie over mushrooms. Heat until cheese starts to melt, about 30 seconds. Cover with another tortilla, pressing down lightly. Using a large spatula turn quesadilla; heat until cheese is melted about 30 seconds longer. Remove from skillet to a serving plate; cover to keep warm. Repeat with remaining ingredients except chutney.
- Fresh Mango & Papaya Chutney: In a small bowl combine all ingredients.
- Top quesadillas with reserved mushrooms. Cut in wedges and serve with Fresh Mango and Papaya Chutney.
Notes
- Try it with Mission Artisan style tortillas in the Blue Corn & Flaxseed Blend variety. They're delicious!
Adapted from Fresh Mushrooms, natures hidden treasure
Adapted from Fresh Mushrooms, natures hidden treasure
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