Chicken, mango and brie quesadillas: Quick and kid-friendly
Quesadillas are a pretty regular thing in my kitchen. Sometimes to shake up Taco Tuesdays we have quesadillas instead. I know, we’re wild. So I’m always on the lookout for recipes to enlighten Taco Tuesday, and I wasn’t disappointed when I found Chatelaine's chicken, mango and brie quesadillas.
Now while this winter hasn’t exactly been frigid and snowy, the weather has still inspired many a comfort food meal in our house. And with hints of spring in the air, I’ve been craving fresh(er) tasting food without having to resort to the old standby: salad. These quesadillas not only looked super easy, but also met my criteria for fresh – with cilantro, mango, and lime.
Once again, thanks to someone else doing the work, a rotisserie chicken is all you need to get this quesadilla party started. You shred the chicken (2 cups worth), heat an oiled fry pan, chop a few pickled jalapeños and some fresh cilantro, cube brie (I removed the rind), and slice a mango. The mango slicing was definitely the trickiest part of this recipe (this new how-to cut a mango video would've come in handy). After you have the ingredients chopped and ready to go, you lay a tortilla shell in the pan, layer ingredients on one side, fold the tortilla over, and cook for about a minute on each side – until it’s golden-brown. The sauce is simply sour cream with some lime juice and rind. That’s it. Quesadillas ready, plated, and enjoyed in less than 15 minutes.
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Chef in training was out of town, so this was a girls’ night in meal with a friend and we both gave it two thumbs up. The jalapeños added some nice heat, which you could easily temper by adding fewer or omitting them entirely, and the lime-infused sour cream was a perfect accompaniment. The combination of sweet, creamy, and spicy was delicious and thanks to this recipe, my Tex-Mex quesadillas are now a thing of the past.
Try this recipe: chicken, mango and brie quesadillas
