Quesadillas With Mango Melon Chutney Recipes

MANGO QUESADILLAS

Steps:

• Place the beans in a saucepan over medium heat, and cook 5 minutes. Partially mash with a potato masher or large spoon. Reduce heat to low, and keep warm until ready to serve.
• Heat the oil in a skillet over medium heat. Stir in the onion and red bell pepper. Season with chili powder, cayenne pepper, oregano, and basil. Cook and stir until vegetables are tender. Mix in mango and vegetarian chicken strips, and continue cooking about 2 minutes, until vegetarian chicken is heated through.
• In a separate skillet over medium heat, place the tortillas one at a time until soft and warm, about 2 minutes per side. Spread warm tortillas with equal amounts of the the black beans, mango mixture, Cheddar cheese, arugula, and jalapenos. Fold tortillas over the filling and top with salsa to serve.

QUESADILLAS WITH MANGO & MELON CHUTNEY

Steps:

• FOR THE CHUTNEY, put in a pestle and mortar the garlic , ginger and pepper seeds . with the arm of Mortar, forms a paste and add half the vinegar . Reserve.
• Besides , add the mango to a pot over medium heat and add the sugar. Cook for 10 minutes. Then add the melon , the remaining vinegar and spice paste . Cook for another 15 minutes and add the chopped cilantro and salt to taste . Cool and reserve .
• FOR THE QUESADILLAS, Heat tortillas in a nonstick skillet over medium heat until they are malleable. Mix cheeses in a bowl and sprinkle over each tortilla two tablespoons of this mixture. Fold tortillas shaped napkin and bake for two minutes or until cheese is completely melted . Serve the quesadillas with chutney .

MANGO BRIE QUESADILLA

Steps:

• Remove Brie from freezer to let warm up. Carefully remove skin from mango and cut away from seed as much of meat as possible (remember mangos have a flat seed, so you should be able to get 2 large meaty pieces) Carefully slice mango into thin strips. By this time the Brie has begun to thaw, and should slice easily into very thin strips. (Brie, being such a soft cheese, could never otherwise be sliced, unless frozen first.) Lay a tortilla on a work surface and place 2/3 of the Brie slices on the tortilla. Add about 6 to 8 of the mango slices, and top with remaining Brie. (This will glue the quesadilla together when cooked.) Top with remaining tortilla and press together.
• Heat nonstick 10-inch saute pan and add butter on medium heat. Saute quesadilla until golden brown on both sides. Remove from heat and allow to cool 5 minutes, cut into 8 slices and top with Avocado Salsa.
• In a large bowl, mix together all salsa ingredients. Let sit at room temperature for at least 15 minutes to let the flavors mingle.

MANGO CHUTNEY

Steps:

• In a large saucepan, combine all ingredients and bring to a boil over medium high-heat. Reduce the heat to low and simmer until chutney has reached a thick jam consistency, usually 25 to 30 minutes, stirring frequently to prevent scorching. Once the chutney has reached the desired consistency, remove from the heat and set aside to cool. Chutney will keep in an airtight nonreactive container in the refrigerator for up to 2 weeks.

GRILLED CHICKEN-MANGO QUESADILLAS

Steps:

• Heat grill to medium heat.
• Pour dressing over chicken in shallow dish; turn to evenly coat both sides of breasts. Refrigerate 15 min. to marinate.
• Remove chicken from marinade; discard marinade. Grill chicken 5 to 6 min. on each side or until done (165ºF).
• Cut chicken into thin strips. Top tortillas with salsa, cheese and chicken; fold in half. Grill 1 to 2 min. on each side or until cheese is melted and quesadillas are lightly browned on both sides.

CHICKEN AND MUSHROOM QUESADILLAS WITH CARROT AND MANGO SLAW

Steps:

• Preheat oven to 425°F. Stir cumin, 3 Tbsp. oil, 1 tsp. salt, and 1/2 tsp. pepper in a large bowl. Add chicken and mushrooms and toss to coat. Spread on a rimmed baking sheet and roast until an instant-read thermometer inserted into thickest part of thigh registers 165°F, 15-17 minutes.
• Meanwhile, juice limes to yield 6 Tbsp. juice. Blend yogurt, 3 Tbsp. lime juice, and 3 Tbsp. cilantro in a blender until smooth.
• Shave carrots with a vegetable peeler lengthwise into ribbons (or use the large holes of a box grater). Whisk 1 Tbsp. oil and remaining 3 Tbsp. lime juice, 1/4 tsp. salt, and 1/4 tsp. pepper in a large bowl. Add carrots and mango; toss gently to coat.
• Remove baking sheet from oven, arrange spinach over chicken, and continue to roast until spinach is wilted, about 2 minutes. Transfer chicken to a cutting board, leaving spinach on sheet, and thinly slice.
• Arrange tortillas on a work surface. Dividing evenly, layer cheese, chicken, mushrooms, and spinach on one side of each tortilla. Fold tortillas in half to create half-moons.
• Heat 1 1/2 tsp. oil in a large heavy skillet over medium-low until hot. Cook 2 quesadillas, turning once, until cheese is melted and tortillas are browned, 1-2 minutes per side. Transfer quesadillas to serving plates, then cook remaining quesadillas with remaining 1 1/2 tsp. oil.
• Sprinkle quesadillas with cilantro leaves and serve with yogurt sauce and carrot-mango slaw alongside.
• Do Ahead
• Chicken and mushrooms can be cooked and yogurt sauce can be made 4 days ahead; cover and chill.

BRIE AND MANGO QUESADILLAS

Steps:

• Combine all ingredients (except tortillas) in bowl.
• Mix well.
• Divide mixture evenly among tortillas and fold tortillas in half.
• Heat large non stick skillet over medium high heat,add 1 or 2 filled tortillas.
• cook until cheese melts,turning once,about 3 minutes per side.
• Repeat with remaining tortillas,cut each in half to serve.

HAM & MANGO QUESADILLAS

Steps:

• Spread butter over one side of each tortilla. Place tortillas, butter side down, on a griddle. Sprinkle each with 1/2 cup cheese, 3 tablespoons mango, 1/4 cup ham and 1 teaspoon cilantro. Fold over and cook over low heat for 1-2 minutes on each side or until cheese is melted. Cut into wedges., Combine the salsa and remaining mango and cilantro; serve with quesadillas. Garnish with sour cream if desired.

GOAT CHEESE AND MANGO QUESADILLAS

Steps:

• Spread goat cheese on tortillas. Divide mango, onion, jalapeno, and cilantro on one half of each tortilla. Fold tortilla over filling.
• Heat a large heavy skillet over medium-high. Working in batches, cook quesadillas until cheese softens and tortillas are crisp and browned in spots, 1 to 2 minutes per side (if skillet begins to scorch, reduce heat to medium). Transfer quesadillas to a cutting board and cut each into 4 wedges. Serve immediately.

BRIE QUESADILLAS WITH MANGO GUACAMOLE

Steps:

• In food processor, place all guacamole ingredients except mango. Cover; process with 3 or 4 on/off turns until coarsely chopped. Place in small bowl; stir in mango. Set aside.
• Top half of each tortilla with cheese and ham. Fold tortilla over and press down. Brush tops with oil.
• Heat 12-inch skillet over medium-high heat. Place 3 quesadillas, oil sides down, in skillet. Brush tops with half of remaining oil. Cook 2 to 3 minutes, turning once, until both sides are golden brown and cheese is melted. Repeat with remaining quesadillas and oil. Cut each into 4 wedges. Serve with guacamole.

SWEET ONION MANGO CHUTNEY

Steps:

• Coarsely chop dried mango. Coarsely chop sweet onions. Force garlic cloves through press. Combine all ingredients in large heavy pot and simmer 2 1/2 to 3 hours (less time means chunkier consistency. Stir often to keep from scorching on bottom of pot.
• Spoon hot chutney into sterilized jars and put canning lids on loosely as will seal tightly as cools. Will keep for quite a long time. Store in refrigerator.