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Mushroom and Brie Quesadillas with Fresh Mango and Papaya Chutney
Makes 4 servings
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Ingredients
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Fresh Mango and Papaya Chutney (recipe follows)
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8
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ounces cold Brie cheese
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2
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tablespoons olive oil
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1
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pound mixed fresh mushrooms, thinly sliced (mixture could include white, cremini or shiitake)
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1
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can (4.5 ounces) chopped mild green chilies, very well drained
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1/2
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cup finely chopped onion
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1
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teaspoon minced garlic
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1/2
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teaspoon salt
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1/8
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teaspoon ground black pepper
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8
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flour tortillas (6-inch)
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2
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tablespoons chopped fresh cilantro leaves
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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.
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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.
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Fresh Mango and Papaya Chutney
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Ingredients
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1
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cup diced fresh mango
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1
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cup diced fresh papaya
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2
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tablespoons fresh lime juice
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1
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to 2 tablespoons chopped fresh cilantro leaves
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1
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tablespoon finely chopped fresh jalapeño peppers
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1/4
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teaspoon salt
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In small bowl, combine all ingredients. Serve over Mushroom and Brie Quesadillas.
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© Mushroom Council
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Click here for printable version