Chicken and Brie Quesadillas with Homemade Mango Chutney Recipe

Name: Chicken and Brie Quesadillas with Homemade Mango Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cups Granulated Sugar; 1/2 cups Light Brown Sugar; 1/2 cups Distilled White Vinegar; 3 (about 2-3) Mangoes, Peeled And Cut Into 1/2 Inch Dice; 1/4 cups Yellow Onion, Diced Small; ⅓ cups Golden Raisins; 1 Tablespoon Minced Garlic; 1 Tablespoon Freshly Grated Ginger; 1 teaspoon Crushed Red Pepper; 1/2 teaspoons Cayenne Pepper; 1/2 teaspoons Whole Mustard Seeds; 1/4 cups Unsalted Butter; 1 cup Mango Chutney; 8 Flour Tortillas; 10 ounces, weight Brie Cheese, Paper Removed And Cut Into Thin Strips; 2 cups Baby Arugula; 1- 1/2 cup Fully-cooked Shredded Or Finely Chopped Chicken Breast; Sour Cream And Chopped Cilantro (for Garnish)

Servings: persons

3/4 cups Granulated Sugar
1/2 cups Light Brown Sugar
1/2 cups Distilled White Vinegar
3 (about 2-3) Mangoes, Peeled And Cut Into 1/2 Inch Dice
1/4 cups Yellow Onion, Diced Small
⅓ cups Golden Raisins
1 Tablespoon Minced Garlic
1 Tablespoon Freshly Grated Ginger
1 teaspoon Crushed Red Pepper
1/2 teaspoons Cayenne Pepper
1/2 teaspoons Whole Mustard Seeds
1/4 cups Unsalted Butter
1 cup Mango Chutney
8 Flour Tortillas
10 ounces, weight Brie Cheese, Paper Removed And Cut Into Thin Strips
2 cups Baby Arugula
1- 1/2 cup Fully-cooked Shredded Or Finely Chopped Chicken Breast
Sour Cream And Chopped Cilantro (for Garnish)

1
For the mango chutney: In a medium saucepan, combine sugars and vinegar.
2
Stirring constantly, bring mixture to boil then lower to a simmer.
3
Add mango, onion, raisins, garlic, ginger, crushed red pepper, cayenne pepper and whole mustard seeds.
4
Continue to simmer for about 1 hour, or until thick and syrupy.
5
Stir occasionally.
6
Store chutney in airtight containers in the refrigerator or can the chutney if you wish.
7
For the chicken and brie quesadillas: Preheat griddle pan or large nonstick skillet over medium heat.
8
Add a tablespoon or so of butter, and melt.
9
Spread mango chutney on 1 flour tortilla and place, dry side down, on hot pan.
10
Top with a few slices of brie cheese, a handful of arugula, and a couple of tablespoons of chicken.
11
Top with a couple more slices of brie cheese and place another flour tortilla that has mango chutney spread on it, on top.
12
Press down.
13
Flip quesadilla carefully when bottom is just a little brown, and cook for 23 minutes on opposite side.
14
Remove from heat, and repeat with remaining ingredients.
15
Cut into triangles and garnish with sour cream and cilantro.
16
Serve with dipping sauces of choice and enjoy!
17
Note: Store-bought mango chutney may be substituted for the homemade version.

1507

kcal

Calories

Fat

241

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3/4 cups Granulated Sugar, 1/2 cups Light Brown Sugar, 1/2 cups Distilled White Vinegar, 3 (about 2-3) Mangoes, Peeled And Cut Into 1/2 Inch Dice, and more.

Yes, Chicken and Brie Quesadillas with Homemade Mango Chutney falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken and Brie Quesadillas with Homemade Mango Chutney

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