Mango and Brie Quesadillas

Mango and Brie Quesadillas


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


1Saute 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.
2Soften 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.
3Combine 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.
4Place on a baking sheet in a warm oven while browning remaining quesadillas.
5Mix 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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