If you like Mexican food, you will love this dish. All the delicious flavors combined with an amazing mango and papaya salsa.
- 4 ServingsServings
- 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
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.
Top quesadillas with reserved mushrooms. Cut in wedges and serve with Fresh Mango and Papaya Chutney.
Fresh Mango & Papaya Salsa: In a small bowl combine all ingredients. Serve over Mushroom and Brie Quesadillas.
Source: Photo and Recipe Courtesy of Mushroom Council and Mushroominfo.com