Quesadillas With Mango Melon Chutney Recipes

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QUESADILLAS WITH CHUTNEY AND BRIE



Quesadillas with Chutney and Brie image

Make good use of Thanksgiving leftovers in this updated quesadilla.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Time 30m

Number Of Ingredients 7

4 flour tortillas, (10-inch or burrito-size)
4 tablespoons Dijon mustard
3/4 pound sliced leftover turkey
1/2 cup leftover Cranberry Chutney, plus more, for serving (optional)
8 slices thick Brie cheese (8 ounces)
Coarse salt and ground pepper
1 tablespoon olive oil

Steps:

  • Preheat oven to 425 degrees. Spread one side of each tortilla with 1 tablespoon mustard. Divide the turkey over one half of each mustard-coated side; dress with cranberry chutney (about 2 tablespoons per quesadilla). Layer each with 2 Brie slices, and sprinkle with salt and pepper. Fold and press to seal edges. Brush on all sides with olive oil; transfer to two rimmed baking sheets.
  • Bake, rotating the baking sheets halfway through, until cheese has melted and tortillas are golden brown, 10 to 15 minutes. Let cool for 5 minutes before slicing into wedges. Serve topped with more chutney, if desired.

MANGO QUESADILLAS



Mango Quesadillas image

The flavor and texture of mango goes well with black beans and Cheddar cheese in this easy main dish. The recipe uses vegetarian chicken substitute, but real chicken would work just as well.

Provided by MOTTSBELA

Categories     World Cuisine Recipes     Latin American     Mexican

Time 30m

Yield 6

Number Of Ingredients 15

1 (15 ounce) can black beans, drained
1 tablespoon vegetable oil
½ onion, chopped
1 red bell pepper, chopped
1 teaspoon chili powder
1 pinch cayenne pepper
1 pinch dried oregano
1 pinch dried basil
1 mango - peeled, seeded and diced
1 (6 ounce) package seasoned chicken-style vegetarian strips (such as Lightlife Smart Strips®)
6 (10 inch) flour tortillas
1 (8 ounce) package shredded Cheddar cheese
1 cup arugula leaves
1 (4 ounce) jar jalapeno pepper rings
1 (8 ounce) jar salsa

Steps:

  • Place the beans in a saucepan over medium heat, and cook 5 minutes. Partially mash with a potato masher or large spoon. Reduce heat to low, and keep warm until ready to serve.
  • Heat the oil in a skillet over medium heat. Stir in the onion and red bell pepper. Season with chili powder, cayenne pepper, oregano, and basil. Cook and stir until vegetables are tender. Mix in mango and vegetarian chicken strips, and continue cooking about 2 minutes, until vegetarian chicken is heated through.
  • In a separate skillet over medium heat, place the tortillas one at a time until soft and warm, about 2 minutes per side. Spread warm tortillas with equal amounts of the the black beans, mango mixture, Cheddar cheese, arugula, and jalapenos. Fold tortillas over the filling and top with salsa to serve.

Nutrition Facts : Calories 503.1 calories, Carbohydrate 49.2 g, Cholesterol 39.2 mg, Fat 24.2 g, Fiber 5.8 g, Protein 23.2 g, SaturatedFat 10.1 g, Sodium 1421.2 mg, Sugar 9.5 g

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