HealthNotes

Mushroom & Brie Quesadillas with Mango & Papaya Chutney

• From: Mushroom Council

Ingredients

• 8 oz Brie cheese, cold

• 2 Tbs olive oil

• 1 lb mixed mushrooms, thinly sliced (whites, crimini, shiitakes)

• 1 can (4.5 ounce) mild green chilies, chopped

• 1/2 cup onion, finely chopped

• 1 tsp garlic, minced

• 1/2 tsp salt

• 1/4 tsp ground black pepper

• 8 6 inch flour tortillas

• 2 Tbs fresh cilantro leaves, chopped

• Mango & Papaya Chutney1 cup fresh mango, diced

• 1 cup fresh papaya, diced

• 2 Tbs fresh lime juice

• 2 Tbs fresh cilantro leaves, chopped

• 1 Tbs fresh jalapeño, finely chopped

• 1/4 tsp salt

Melted into creamy perfection, the tropical fruits, jalapeño, and lime give this extraordinary quesadilla just the right kick.

Directions

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