Chicken Mango And Brie Quesadillas Recipes

Steps:

• Shred chicken into thin strips.
• Set a large non-stick frying pan over medium, brush with oil and lay a tortilla in frying pan.
• Scatter 1/4 portion each of chicken, mango, brie, cilantro and jalapeno over half of tortilla.
• Fold tortilla to enclose filling and cook until underside is golden, about 2 minute.
• Flip and continue until other side is golden, about 2 more minute.
• Repeat with remaining tortillas and filling ingredients (Keep cooked quesadillas warm in a 350F oven while making the others.
• Stir sour cream with lime zest and juice in a small bowl.
• Slice each quesadilla into 4 wedges and serve with sour cream dip.

Steps:

• 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.
• In a large bowl, mix together all salsa ingredients. Let sit at room temperature for at least 15 minutes to let the flavors mingle.

Steps:

• Heat a 10-inch nonstick saute pan over medium-high heat. Place 1 tortilla in the dry pan for approximately 1 minute per side, or until it just begins to brown. Remove. Repeat with the second tortilla. (If your tortilla expands like a blowfish, poke it with a fork to release the hot air.)
• After the second tortilla has browned, leave it in the pan and reduce heat to medium-low. Spread half of the mango evenly over the tortilla, then top with half of the peppers, scallions, cilantro, and Brie strips. Top with the first tortilla. Cover the pan with a lid, reduce heat to medium-low, and cook for 2 minutes.
• Flip the quesadilla with a spatula, re-cover the pan, and continue cooking for 2 more minutes. (Don't worry if a bit of cheese escapes and begins to sizzle loudly.)
• Remove the quesadilla from the pan, let sit for 1 minute, then slice into 8 wedges (like a pizza). Serve immediately with the sour cream dipping sauce.
• Repeat with the remaining ingredients. Serve with Sour Cream and Lime Dipping Sauce.
• Blend sour cream, lime juice and salt with a fork until the mixture is smooth. Transfer to a small decorative bowl or teacup and refrigerate.

Steps:

• Place a tortilla in each of the two skillets set over low heat.
• Arrange half of the Brie slices on top of each tortilla.
• Top each tortilla with half of the tomatoes, avocado, parsley, scallions, hot pepper sauce, salt, and pepper.
• Let cook for 2 minutes, using a spatula to loosen the tortilla from the bottom of the skillet to make sure it's not sticking.
• Place another tortilla on top of each of the tortillas and very carefully, using a wide spatula, flip the quesadilla over and cook another 2 to 4 minutes, or until the cheese is just melted.
• Remove from the skillet and cut each quesadilla into quarters.
• Sprinkle with the scallion garnish and serve hot.

Steps:

• Heat grill to medium heat.
• Pour dressing over chicken in shallow dish; turn to evenly coat both sides of breasts. Refrigerate 15 min. to marinate.
• Remove chicken from marinade; discard marinade. Grill chicken 5 to 6 min. on each side or until done (165ºF).
• Cut chicken into thin strips. Top tortillas with salsa, cheese and chicken; fold in half. Grill 1 to 2 min. on each side or until cheese is melted and quesadillas are lightly browned on both sides.

Steps:

• Combine all ingredients (except tortillas) in bowl.
• Mix well.
• Divide mixture evenly among tortillas and fold tortillas in half.
• Heat large non stick skillet over medium high heat,add 1 or 2 filled tortillas.
• cook until cheese melts,turning once,about 3 minutes per side.
• Repeat with remaining tortillas,cut each in half to serve.

Steps:

• Heat skillet over medium heat.
• With small spatula or butter knife, spread a thin amount of butter or margarine on one side of the tortilla.
• Place the unbuttered side of the tortilla face down on the skillet.
• Let it heat through, about 15 seconds.
• Flip the tortilla over, reduce the heat to low and sprinkle the brie, mango and red onion on top of the tortilla, leaving a half-inch margin around the edges.
• Sprinkle the top with a pinch each of serrano pepper.
• If desired, add a spoonful of salsa on top.
• When the cheese has melted or is just about melted, flip one half of the tortilla.
• Slice into wedges and garnish with cilantro.

Steps:

• Stir together first 6 ingredients, with 1/4 cup green onions, and 1/4 cup cilantro.
• Let stand 1 hour.
• Stir together remaining green onions, cilantro, chicken and green chiles.
• Arrange 4 tortillas on a large baking sheet greased with cooking spray.
• Top evenly with cheese, chicken mixture, and remaining tortillas, pressing down slightly.
• Bake at 425ºF for 8 to 10 minutes or until cheese melts.
• Cut into wedges, and serve immediately with salsa.
• Freeze remaining chipotle chiles in adobo sauce, if desired.