Mushroom & Brie Quesadillas with Mango & Papaya Chutney

Recipe courtesy of the Mushroom Council and mushroominfo.com

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Yield: 4

Ingredients

8          ounces Brie cheese, cold
2          tablespoons Olive Oil
1          pound mixed mushrooms, thinly sliced (whites, crimini, shiitakes)
1          can (4.5 ounce) mild green chilies, chopped
1/2        cup onion, finely chopped
1          teaspoon garlic, minced
1/2        teaspoon salt
1/4        teaspoon ground black pepper
8          6 inch flour tortillas
2          tablespoons fresh cilantro leaves, chopped

Mango & Papaya Chutney
1          cup fresh mango, diced
1          cup fresh papaya, diced
2          tablespoons fresh lime juice
2          tablespoons fresh cilantro leaves, chopped
1          tablespoon fresh jalapeno, finely chopped
1/4        teaspoon salt

Directions

Cut Brie in 1/4 inch thick slices; set aside.

In a large skillet over medium-high heat, heat oil until hot. Add mushrooms; cook, stirring occasionally, about 2 minutes; remove 1 cup for garnish; set aside. To remaining mushrooms add green chilies, onion, garlic, salt and black pepper; cook, stirring occasionally, until mushrooms are tender and liquid evaporates, 3 to 4 minutes longer.

In a medium skillet over medium-high heat place 1 tortilla; spread a quarter of the mushroom mixture over the tortilla. In a single layer arrange a quarter of the Brie over mushrooms. Heat until cheese starts to melt, about 30 seconds. Cover with another tortilla, pressing down lightly. Using a large spatula turn quesadilla; heat until cheese is melted about 30 seconds longer. Remove from skillet to a serving plate; cover to keep warm. Repeat with remaining ingredients except chutney.

Top quesadillas with reserved mushrooms. Cut in wedges and serve with Fresh Mango and Papaya Chutney.

Fresh Mango & Papaya Salsa: In a small bowl combine all ingredients. Serve over Mushroom and Brie Quesadillas.

Tags: Dinner, Latin