Recipe courtesy of Dave Rubell
Mango Brie Quesadilla
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 360
- Total Fat
- 23
- Saturated Fat
- 10
- Carbohydrates
- 30
- Dietary Fiber
- 6
- Sugar
- 13
- Protein
- 12
- Cholesterol
- 45
- Sodium
- 488
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
Ingredients
1 ripe mango
1/3 pound Brie, frozen
2 flour tortillas (a no lard style, preferably)
1 tablespoon butter
Avocado Salsa, recipe follows
Avocado Salsa:
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
Directions
- 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.
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.