This Season brings you the Tropics – Mango & Papaya!

I love tropical fruits! And this season brings you the best from the tropics – Mango & Papaya! Although available all year long, they are the best in the summer season.

My vegetable drawer was filled with a variety of shitake and crimini mushrooms needing to be used along with some leftover caramelized onions. So off to search for a way to combine them with my perfectly ripe tropical fruits. After finding the recipe for Mushroom & Brie Quesadillas with Mango & Papaya Chutney, I knew that the chutney recipe would leave me with an abundance of leftover fruit. What better idea than to serve a nice cold, refreshing fruit daiquiri with my meal!

Papaya-Mango Ice Cream Daiquiri

• 2   cups mango-flavored juice blend or mango nectar, chilled 
• 2   cups fresh golden and/or red papaya, peeled, seeded, and chopped
• 1   cup vanilla ice cream 
• 1/4 – 1/2  cup golden rum 
• 2   tablespoons honey

Combine mango juice blend, the chopped papaya, ice cream, rum, and the honey  in a blender container. Cover and blend until smooth. Pour into 4 to 6 tall chilled glasses. Garnish each glass with the papaya, mango, and/or lime slices, if desired. Serve immediately. Makes 4 to 6 servings.
(I decreased the amount of ice cream and added in fresh mango)

The daiquiri  turned out just as expected, cool, refreshing and a wonderful compliment to the quesadilla adding a creamy texture to offset the crisp tortilla and a cool taste to balance the touch of heat in the chutney.

In preparing the quesadilla, I opted for a few variations. I did not include white mushrooms, only the crimini & shitake. Instead of chopped onions, I used caramelized sliced onions. I also altered the flour tortilla by using my favorite new Artisan style tortillas in the Blue Corn & Flaxseed Blend variety.

Mushroom & Brie Quesadillas with Mango & Papaya 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

Directions

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.

The quesadilla turned out delicious!  The sautéed vegetables and Brie cheese made a nice moist interior while the Blue Corn tortillas gave it a perfectly crusted casing. The fruit chutney added just the right amount of flavor, heat and garnish to the dish. Fresh and easy!

 (Printable recipe can be found in my recipe index under Appetizers)