Quesadillas are a pretty regular thing in my kitchen. Sometimes to shake up Taco Tuesdays we have quesadillas instead. I know, we’re wild. So I’m always on the lookout for recipes to enlighten Taco Tuesday, and I wasn’t disappointed when I found Chatelaine‘s chicken, mango and brie quesadillas.
Now while this winter hasn’t exactly been frigid and snowy, the weather has still inspired many a comfort food meal in our house. And with hints of spring in the air, I’ve been craving fresh(er) tasting food without having to resort to the old standby: salad. These quesadillas not only looked super easy, but also met my criteria for fresh – with cilantro, mango, and lime.
Once again, thanks to someone else doing the work, a rotisserie chicken is all you need to get this quesadilla party started. You shred the chicken (2 cups worth), heat an oiled fry pan, chop a few pickled jalapeños and some fresh cilantro, cube brie (I removed the rind), and slice a mango. The mango slicing was definitely the trickiest part of this recipe (this new how-to cut a mango video would’ve come in handy). After you have the ingredients chopped and ready to go, you lay a tortilla shell in the pan, layer ingredients on one side, fold the tortilla over, and cook for about a minute on each side – until it’s golden-brown. The sauce is simply sour cream with some lime juice and rind. That’s it. Quesadillas ready, plated, and enjoyed in less than 15 minutes.
Chef in training was out of town, so this was a girls’ night in meal with a friend and we both gave it two thumbs up. The jalapeños added some nice heat, which you could easily temper by adding fewer or omitting them entirely, and the lime-infused sour cream was a perfect accompaniment. The combination of sweet, creamy, and spicy was delicious and thanks to this recipe, my Tex-Mex quesadillas are now a thing of the past.
Try this recipe: chicken, mango and brie quesadillas