• 1 yellow onion (cut into halves, thinly sliced)
  • 3 Anaheim chilies
  • 3 cans green chilies
  • 1/4 cup vegetable oil
  • 10 flour tortillas
  • 1 pound brie cheese (rind removed, softened)
  • 2 mangoes (ripe, chopped)
  • 1/4 cup butter (melted)
  • 1 cup sour cream
  • 1 lime
  • 2 teaspoons fresh lime juice
  • 1/4 cup chopped fresh cilantro


  1. Saute onion and chilies in 2 tablespoons oil in a skillet over medium heat until onion is translucent. If using canned chilies, add to skillet after onion is translucent and cook 3 minutes longer. Remove mixture to a bowl.
  2. Soften tortillas by placing them in a heated nonstick skillet for about 15 seconds per side. Spread half of each tortilla with a thin layer of Brie. Spread a thin layer of onion mixture over cheese and sprinkle lightly with mango. Fold other half of each tortilla over the top.
  3. Combine melted butter and 1/4 cup oil in a bowl. Heat skillet over medium heat. Brush quesadillas with butter mixture and lightly brown on both sides.
  4. Place on a baking sheet in a warm oven while browning remaining quesadillas.
  5. Mix sour cream, lime zest and juice in a bowl. Cut quesadillas into wedges and arrange on platter. Drizzle with sour cream mixture and sprinkle with cilantro.
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