Chicken, Brie and Mango Salsa Quesadillas

I once took a painting course.  I thought I would be good at painting.

I’m creative in the kitchen, so of course I would be creative on a canvas.

I learned something about painting…it’s harder than it looks.

I learned something about me…I’m not very patient.

painting

 

This was my painting…it was supposed to be a painting of a bunch of asparagus.  I was using a black and white photograph of asparagus that I liked as a guide for my painting.  I think that was my first mistake.

Anyhoo, long story short, I got to this stage (where a bunch of asparagus look like a bunch of hyacinth flowers).  I had no idea how this was going to eventually look like asparagus.  Soooo, this is how it has stayed….for 2 1/2 years.

I might go back to it and finish it…maybe one day.

But you know what came out of that day?  Awesome quesedillas.

I know – weird, right?

Well, Odette, my friend who hosted the painting party, served these great quesadillas.  I never asked her for the recipe but I remember that the flavours were exceptional!  If I were asked to recreate them, this would be my best guess.

A few good things happened that day.   I learned that I am not a patient painter.  I learned that I will always respect people who are paid to be creative at the drop of a hat.  I learned that brie/chicken/cilantro/mango is a superb food combination.  Aand, I learned that painting on a friend’s porch on a beautiful summer day with yummy nibbles and lots of wine is a pretty darn good way to spend the afternoon!

 

Ingredients:

1 pkg small flour tortillas (10 pack)

1 medium wheel of brie

about 3-4 c cooked chicken, shredded

Salsa:

2 mangoes, cubed (look at this post to see how to cube a mango)

1/2 small red onion, diced

1/3 c cilantro, chopped

1 lime, zested and juiced

2 tbsp olive oil

Condiments:

Guacamole (homemade or store bought), optional

Sour cream, optional

 

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1.  Get out your tortillas and lay them flat.

2.  Slice your brie (about 1/2″ thick slices)and lay them on the bottom of 5 tortillas…you’ll need the other 5 for lids!

 

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3.  Place a generous amount (see picture above – about 1/2 per tortilla) of shredded chicken on top of each brie topped tortilla; set aside

 

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4.  In a small bowl, combine cubed mangoes, red onion, cilantro, oil and lime juice/zest.

 

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5.  Stir the mango salsa to combine.

 

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6.  Place a heaping tablespoon of salsa over the chicken and top with the tortilla lid; brown in a hot pan and flip over doing the same on the other side (you can also use a panini press or even a waffle iron!!); cut into 4’s and serve with a scoop of cold sour cream and a spoonful of guacamole if you’re using it (and why wouldn’t you?!).

 

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So there it is.   Now imagine eating this on a breezy porch, on a summer day,  with a bunch of friends, a glass of wine and a paint brush in your hand…

Okay, we’ve been through this already…forget the paint brush.  I think this is a two-fister so embrace your inner child, sit cross-legged in the grass and much away!  I hope I made Odette proud!!

2 Comments
  • Odette
    April 19, 2015

    Hey, suzie!!
    I have to try this recipe,! This version is much fresher than the one I made .
    You brought back memories of such a wonderful afternoon, we will have to re-create and finish those asparagus! Maybe this summer!
    Miss you!
    Odette

    • Suzie Durigon
      April 20, 2015

      Ah Odette…my friend! That day painting was the most fun I’ve had on a porch in a long time!! We must do it again…this time I will bring the food!! xoxo

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