Here in Southern California, quesadillas are almost daily fare. Our kids grow up eating them for lunch, and they’re on every appetizer and Happy Hour menu. This recipe features a unique take on the quesadilla- melted brie cheese combined with roasted chilies and fresh mango.
Yield: 30 quesadilla wedges
Prep Time: 15 minutes + chile roasting time
Cook Time: 10 minutes
1 medium yellow onion, thinly sliced
1 Tablespoon lime juice
10 flour tortillas
8 ounces brie cheese, thinly sliced
4 poblano chilies, roasted, peeled, seeded & diced
2 large mangoes, peeled & diced
1/4 cup unsalted butter, melted
1/4 cup safflower or canola oil
1. Preheat oven to 475 degrees F.
2. In small pan, saute onion and lime juice with a splash of water for 2-3 minutes. Drain, rinse with cold water and drain again.
3. In small bowl, mix butter and oil. Set aside.
4. On one half of each tortilla, arrange 1/10 of the cheese, chilies and mango. Fold tortillas in half. Brush both sides with the butter and oil mixture and place on a cookie sheet. Bake for 5 to 10 minutes, until cheese has melted and tortillas are crispy. Cut each into thirds and serve hot.
*To roast chilies, roast in the oven at a high heat (425 degrees F) until turning black in spots- or use tongs to hold chile over an open flame until it's roasted and black. Move warm roasted peppers to a zip bag, close and let steam for about 15 minutes. Open the bag and the skins should slide off of the chilies. Cut open & remove seeds too.