Advertisement
  • Newsletter
  • Subscribe

Quesadillas with chicken, mango and brie

3

  • Prep Time20 min
  • Total Time20 min
  • Makes4 Servings
*PLUS Cooking time: 20 minutes
By Chatelaine
quesadillas with chicken mango and brie

Photo by John Cullen

Chatelaine Triple Tested

Watch our video to make chicken quesadillas with a twist — just add fresh mango and brie. This triple-tested quesadilla recipe is bound to impress.

Ingredients

  • 1/2 rotisserie chicken, about 2 1/2 cups

  • 2 tsp vegetable oil

  • 4 large flour tortillas

  • 1 mango, peeled and sliced

  • 125 g brie, about 1 cup diced

  • 1/4 cup chopped cilantro

  • 3 tbsp finely chopped pickled jalapenos, patted dry

SAUCE

  • 1/2 cup regular sour cream

  • 2 tsp lime zest

  • 2 tsp lime juice

Instructions

  • Shred chicken into thin strips.

  • Set a large non-stick frying pan over medium. Brush with oil. Lay a tortilla in frying pan. Scatter 1/4 portion each of chicken, mango, brie, cilantro and jalapeno over half of tortilla. Fold tortilla to enclose filling. Cook until underside is golden, about 2 min. Then flip and continue until other side is golden, about 2 more min. Repeat with remaining tortillas and filling ingredients.

  • Stir sour cream with lime zest and juice in a small bowl. Slice each quesadilla into 4 wedges and serve with sour cream dip.

Nutrition (per serving)

Calories 441, Protein 24g, Carbohydrates 37g, Fat 23g, Fibre 2g, Sodium 859mg.

Prep Tip:

Keep cooked quesadillas warm in a 350F oven while making the others.

Reader Tested!

“We love how it’s ooey gooey, and the perfect mix of salty, spicy and sweet. A nice departure from our usual Tex-Mex quesadillas.” SHELAGH MACDONALD, OTTAWA, ONT.

Advertisement
Advertisement
Copy link
The cover of Chatelaine magazine's spring 2025 issue, reading "weekend prep made easy"; "five delicious weeknight meals", "plus, why you'll never regret buying an air fryer"; "save money, stay stylish how to build a capsule wardrobe" and "home organization special" along with photos of burritos, chicken and rice and white bean soup, quick paella in a dutch oven, almost-instant Thai chicken curry and chicken broccoli casserole in an enamelled cast-iron skillet

Subscribe to Chatelaine!

Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.