Apple and Brie Quesadillas with Mango Chutney
This interesting twist on Tex-Mex grilled cheese will tingle your taste buds! It would also work well as a hot appetizer, sliced into smaller wedges. For the kids, you can make the quesadillas with just the cheese and serve the apple slices on the side.
- 8 large whole wheat tortillas (use wheat/gluten-free, if needed)
- 8 oz. light Brie thinly sliced into wedges
- 4 Tbsp. mango chutney Duck sauce or apricot jam
- 2 Granny Smith apples cored and thinly sliced
- Preheat two large skillets (alternatively, bake all the quesadillas on baking sheets at 375 degrees for 8 – 10 minutes, until they are lightly browned and crispy.) over medium to medium-low heat.
- Lay one tortilla in the bottom of each, topped with 1/4 of the brie and apples. Spread one side of two more tortillas with 1 Tbsp. of the chutney, and put those tortillas on top of the tortillas in the pan, chutney side down.
- Let the quesadillas cook for 3 – 4 minutes per side until they are starting to brown, then carefully flip then and brown the second sides, and remove them from the pan. Repeat with the remaining tortillas, cheese, apples and chutney.
- With a pizza cutter or sharp knife, cut the quesadillas into quarters to serve.
Do Ahead or Delegate: Slice the Brie and refrigerate, slice the apples and store tossed with a little lemon juice to prevent browning. Scramble Flavor Booster: Use hot mango chutney. Tip: These quesadillas also work well as a hot appetizer, sliced into smaller wedges. Nutritional Information Per Serving (% based upon daily values): Calories 320, Total Fat: 14g, 22%; Saturated Fat: 5g, 25%; Cholesterol: 30mg, 10%; Sodium: 330mg, 14%; Total Carbohydrate: 39g, 13%; Dietary Fiber: 6g, 24%; Sugar: 12g; Protein: 11g Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
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