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Chicken and Brie Quesadillas with Mango Chutney

Store-bought mango chutney may be substituted for the homemade version.
Prep Time15 mins
Cook Time1 hr 10 mins
Total Time1 hr 25 mins
Servings: 4 quesadillas

Ingredients

Mango Chutney

  • 3/4 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1/2 cup white distilled vinegar
  • 2-3 mangoes about 3 cups, peeled and cut into 1/2 inch dice
  • 1/4 cup yellow onion diced small
  • 1/3 cup golden raisins
  • 1 tablespoon minced garlic
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon crushed red pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon whole mustard seeds

Chicken and Brie Quesadillas

  • 1/4 cup unsalted butter
  • 8 flour tortillas
  • 1 cup mango chutney recipe above
  • 8-10 ounces brie cheese paper removed and cut into thin strips (more as needed)
  • 2 cups baby arugula
  • 1 1/2 cups fully-cooked shredded or finely chopped chicken breast
  • sour cream and chopped cilantro for garnish

Instructions

Mango Chutney

  • In a medium saucepan, combine the sugars and vinegar. Stirring constantly, bring the mixture to a boil and then lower to a simmer. Add the mango, onion, raisins, garlic, ginger, crushed red pepper, cayenne pepper and whole mustard seeds. Continue to simmer for about an hour, or until thick and syrupy. Stir occasionally.
  • Store the chutney in airtight containers in the refrigerator or can the chutney if you wish.

Chicken and Brie Quesadillas

  • Preheat a griddle pan or large non-stick skillet over medium heat. Add a tablespoon or so of butter, and melt. Spread mango chutney on one flour tortilla and place, dry side down, on the hot pan. Top with a a few slices of brie cheese, a handful of arugula, and a couple of tablespoons of chicken. Top with a couple more slices of brie cheese and place another flour tortilla that has mango chutney spread on it, on top. Press down. Flip the quesadilla carefully when the bottom is just a little brown, and cook for 2-3 minutes on the opposite side. Remove from heat, and repeat these steps 3 more times.
  • Cut into triangles and garnish with sour cream and cilantro. Serve with dipping sauces of choice and enjoy!