Brie Quesadillas With Mango Guacamole Recipes

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MANGO BRIE QUESADILLA



Mango Brie Quesadilla image

Provided by Food Network

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 12

1 ripe mango
1/3 pound Brie, frozen
2 flour tortillas (a no lard style, preferably)
1 tablespoon butter
Avocado Salsa, recipe follows
1 medium avocado
2 tablespoons red onion, diced fine
Pinch garlic powder
1 tablespoon fresh lime juice
1 tablespoon fresh chopped cilantro
1/2 teaspoon jalepeno, chopped fine (optional)
Kosher salt and black pepper, to taste

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.

CHICKEN, MANGO AND BRIE QUESADILLAS



Chicken, Mango and Brie Quesadillas image

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

2 1/2 cups deli cooked chicken (1/2 chicken)
2 teaspoons vegetable oil
4 large flour tortillas
1 mango, peeled and sliced
1 cup brie cheese, diced
1/4 cup cilantro, chopped
3 tablespoons pickled jalapeno peppers, finely chopped and patted dry
1/2 cup regular sour cream
2 teaspoons lime zest
2 teaspoons lime juice

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

MANGO AND BRIE QUESADILLA WITH SOUR CREAM AND LIME DIPPING SAUCE



Mango and Brie Quesadilla with Sour Cream and Lime Dipping Sauce image

Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 10

4 (8-inch flour) tortillas (available in all grocery stores but sometimes hidden in the refrigerated or frozen food sections)
1 ripe mango, peeled, and sliced (If unavailable, replace with papaya or pear)
1 serrano chile, or 2 jalapeno chiles, minced
2 scallions, trimmed and diced
1/2 cup lightly packed fresh cilantro leaves, chopped, stems discarded before measuring
8 ounces Brie, sliced into long 1/4-inch slices (Rind removal is optional but I always remove it)
Sour Cream and Lime Dipping Sauce, recipe follows
1/4 cup sour cream or plain yogurt
2 tablespoons freshly squeezed lime juice
1/4 teaspoon salt

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.

BRIE AND MANGO QUESADILLAS



Brie and Mango Quesadillas image

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

8 ounces brie cheese, rind removed and cut into 1/2 cubes
1 large mango, peeled and cut into 1/2 inch cubes
1 red pepper, roasted peeled,seeded and diced
1 (4 ounce) can chopped green chilies, drained
1/4 cup finely chopped red onion
3 tablespoons coarsely chopped cilantro
1 jalapeno, seeded and minced
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
8 6-inch flour tortillas

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.

MANGO BRIE QUESADILLA



Mango Brie Quesadilla image

Provided by Food Network

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 12

1 ripe mango
1/3 pound Brie, frozen
2 flour tortillas (a no lard style, preferably)
1 tablespoon butter
Avocado Salsa, recipe follows
1 medium avocado
2 tablespoons red onion, diced fine
Pinch garlic powder
1 tablespoon fresh lime juice
1 tablespoon fresh chopped cilantro
1/2 teaspoon jalepeno, chopped fine (optional)
Kosher salt and black pepper, to taste

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 QUESADILLAS WITH MANGO GUACAMOLE



Brie Quesadillas with Mango Guacamole image

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

1 medium avocado, pitted, peeled and quartered
1/2 small jalapeño chile, seeded, finely chopped
1 small clove garlic, finely chopped
2 tablespoons lime juice
1/4 cup chopped fresh cilantro
1/8 teaspoon salt
1/2 medium mango, cut in half lengthwise, seed removed, peeled and diced
6 (8-inch) Old El Paso™ flour tortillas for burritos (from 11.5-oz package)
1 round (6 to 7 oz) Brie cheese, cut into 1/8-inch strips (not wedges)
1/4 lb thinly sliced cooked ham (from deli)
1 tablespoon vegetable oil

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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