Author: Paula from Vintage Kitchen Notes, adapted from Secrets from a Caterer´s Kitchen, by Nicole Aloni
Recipe type: Lunch, Dinner, Snack
1 flour tortilla
½ cup brie, cut into chunks
2 - 3 Tbs mango chutney
2 Tbs walnut pieces, toasted and very coarsely chopped
Arrange tortilla on a flat surface. Place cheese on one half of tortilla.
Spread chutney on top of brie and scatter walnuts.
Fold the empty tortilla half over.
On a skillet over medium heat, cook quesadilla 2 – 3 minutes per side. You want to give the cheese time to start melting. The tortilla should be spotted and golden. Alternatively you can grill them in the toaster oven, careful not to burn them.
Cut into three or four triangles and serve immediately.
I like to eat them with some extra chutney slathered on top.
The recipe is for 1 quesadilla. I use big flour tortillas and fold them in half. I usually have homemade mango chutney in the fridge, but a good quality purchased one can be used.
Recipe by Cupcakes & Kale Chips at http://cupcakesandkalechips.com/brie-mango-chutney-and-walnut-quesadillas-a-guest-post-from-paula-of-vintage-kitchen-notes/