Island Quesadillas With Lime Sour Cream And Pureed Mango Dip Recipes

MANGO AND BRIE QUESADILLA WITH SOUR CREAM AND LIME DIPPING SAUCE

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.

CURRY MANGO DIP

Steps:

• In medium bowl combine cream cheese and sour cream. Add curry, cayenne and chutney. Stir well to combine and chill. Serve in bowl with potato chips or vegetables.

SOUTHWEST QUESADILLA WITH CILANTRO-LIME SOUR CREAM

Steps:

• In a large skillet, heat oil over medium-high heat. Saute red pepper and onion until soft, about 5 minutes. Add corn, red pepper flakes, cumin, and salt and pepper to taste. Toss to incorporate and saute for 3 minutes. Transfer to a bowl and add the cilantro. Preheat a long, 2-burner cast iron griddle, or a large saute pan over medium heat. Lay 2 tortillas on a work surface and spread each evenly with refried black beans. Place tortillas, bean side up, on the griddle (begin with 1 if using a saute pan). Sprinkle onion-red pepper mixture evenly over the top of each, then sprinkle evenly with the cheese. Cover with another tortilla coated with refried black beans and cook until cheese melts, about 4 minutes. Flip quesadillas to toast the other side. Slice each quesadilla into 8 wedges, sprinkle with cilantro, and serve with Lime-Cilantro Sour Cream.
• In a small bowl, mix all ingredients together until combined. Season, to taste, with salt if needed.

ISLAND QUESADILLA

Steps:

• Heat dressing in large skillet on medium-high heat. Add garlic, mango, pepper and cinnamon; cook 3 min. stirring often. Add chicken; cook 10 min. or until cooked through, stirring often. Remove mixture from skillet; keep warm.
• Spread 1 tsp. cream cheese on each tortilla. Spoon warm chicken mixture evenly on half of each tortilla; top each evenly with cheese. Fold in half.
• Heat skillet sprayed with cooking spray on medium-high heat. Place quesadillas in skillet; cook 2 min. Turn over; cook 2 min. or until cheese melts and edges are lightly browned.

QUESADILLAS I

Steps:

• Heat a large frying pan or griddle over a medium heat. Place one tortilla flat on the frying pan. After 1 minute flip the tortilla over. Sprinkle a little more than 1/4 cup cheese on the tortilla, followed by some olives, avocado, and hot pepper sauce. Place another tortilla on top to make a sandwich. Cover the quesadilla with a lid. After one minute, flip the quesadilla. When the cheese has melted on the inside, remove the quesadilla. Repeat with remaining ingredients.
• Cut the quesadillas into triangles and serve.