Email to C.Richardson      

Recipe Categories: kikire's HOME PAGEAPPETIZERS BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES COOKIES DessertBars DESSERTS Dips FISHandSEAFOOD MEATS PASTA POULTRY SANDWICHES SNACKS VEGETABLES VEGETARIAN

Mushroom and Brie Quesadillas




Source of Recipe


Online


List of Ingredients




Fresh Mango and Papaya Chutney (recipe follows)
8 ounces cold Brie cheese
2 tablespoons olive oil
1 pound mixed fresh mushrooms, thinly sliced (mixture could include white, crimini or shiitake)
1 can (4.5 ounces) chopped mild green chilies, very well drained
1/2 cup finely chopped onion
1 teaspoon minced garlic
1/2 teaspoon salt
1/8 teaspoon ground black pepper
8 flour tortillas (6-inch)
2 tablespoons chopped fresh cilantro leaves

Fresh Mango and Papaya Chutney

1 cup diced fresh mango
1 cup diced fresh papaya
2 tablespoons fresh lime juice
1 to 2 tablespoons chopped fresh cilantro leaves
1 tablespoon finely chopped fresh jalapeño peppers
1/4 teaspoon salt







Recipe



Prepare Fresh Mango and Papaya Chutney; set aside. Cut Brie into 1/4-inch-thick slices; set aside. In large skillet over medium-high heat, heat oil until hot. Add mushrooms; cook, stirring occasionally, about 2 minutes. Reserve 1 cup for garnish; set aside. Add green chilies, onion, garlic, salt and black pepper to remaining mushrooms. Cook, stirring occasionally, 3 to 4 minutes longer or until mushrooms are tender and liquid evaporates.
In medium skillet over medium-high heat place 1 tortilla; spread a quarter of mushroom mixture over tortilla. In single layer arrange a quarter of Brie over mushrooms. Heat until cheese starts to melt, about 30 seconds. Cover with another tortilla, pressing down lightly. Using large spatula turn quesadilla; heat until cheese is melted, about 30 seconds. Remove from skillet to serving plate; cover to keep warm. Repeat with remaining ingredients. Top quesadillas with reserved mushrooms. Cut into wedges and serve with chutney.