Ingredients Jump to Instructions ↓

  1. 1 medium onion -- chopped

  2. 1 fresh -- poblano chile pepper -- roasted peeled seeded -- and chopped into --

  3. 1 medium red bell pepper -- roasted seeded -- and chopped into --

  4. 1/2" pieces

  5. 1 ripe mango -- peeled pitted and cut into 1/4" pieces

  6. 2 tablespoons chopped fresh cilantro

  7. 8 ounces barely ripe brie -- rind remover and thinly sliced or monterey jack cheese -- coarsely shredded

  8. 8 flour tortilla -- (7 inch round)

  9. 2 tablespoons unsalted butter -- melted

  10. 2 tablespoons vegetable oil

Instructions Jump to Ingredients ↑

  1. Preparation : Bring a small saucepan of water to a boil over high heat. add the onion, cover and remove from the heat. Let stand until the onion is wilted, about 10 minutes. Drain well and transfer to a small bowl. Stir in the chopped chile and bell pepper, mango, and cilantro. Cover and set aside. Place 1/8th of the cheese on the bottom half of a tortilla. Top with 1/8th of the mango mixture. fold the top half of the tortilla over to form a half moon and enclose the filling. Use a toothpick to secure the tortilla. Continue the process with the remaining ingredients. Make a medium-hot fire in the bottom of a charcoal grill. In a small bowl, combine the melted butter and oil. Lightly brush both sides of the quesadillas with some of the butter mixture. Grill the quesadillas for 30 seconds. Rotate them 90 degrees and grill for another 30 seconds. Turn over and continue grilling until the cheese begins to melt, about 1 minute. Transfer to a cutting board, remove the toothpicks, and cut each quesadilla into 3 wedges. Serve immediately.


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