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    Mushroom and Brie Quesadillas

    Source of Recipe


    List of Ingredients

    Fresh Mango and Papaya Chutney (recipe follows)
    8 ounces cold Brie cheese
    2 tablespoons olive oil
    1 pound mixed fresh mushrooms, thinly sliced (mixture could include white, crimini or shiitake)
    1 can (4.5 ounces) chopped mild green chilies, very well drained
    1/2 cup finely chopped onion
    1 teaspoon minced garlic
    1/2 teaspoon salt
    1/8 teaspoon ground black pepper
    8 flour tortillas (6-inch)
    2 tablespoons chopped fresh cilantro leaves

    Fresh Mango and Papaya Chutney

    1 cup diced fresh mango
    1 cup diced fresh papaya
    2 tablespoons fresh lime juice
    1 to 2 tablespoons chopped fresh cilantro leaves
    1 tablespoon finely chopped fresh jalapeņo peppers
    1/4 teaspoon salt


    Prepare Fresh Mango and Papaya Chutney; set aside. Cut Brie into 1/4-inch-thick slices; set aside. In large skillet over medium-high heat, heat oil until hot. Add mushrooms; cook, stirring occasionally, about 2 minutes. Reserve 1 cup for garnish; set aside. Add green chilies, onion, garlic, salt and black pepper to remaining mushrooms. Cook, stirring occasionally, 3 to 4 minutes longer or until mushrooms are tender and liquid evaporates.
    In medium skillet over medium-high heat place 1 tortilla; spread a quarter of mushroom mixture over tortilla. In single layer arrange a quarter of Brie over mushrooms. Heat until cheese starts to melt, about 30 seconds. Cover with another tortilla, pressing down lightly. Using large spatula turn quesadilla; heat until cheese is melted, about 30 seconds. Remove from skillet to serving plate; cover to keep warm. Repeat with remaining ingredients. Top quesadillas with reserved mushrooms. Cut into wedges and serve with chutney.




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