Chicken Mango & Brie Quesadillas

Yesterday I purchased the most delicious mango I have ever bought in Canada; it was the only ripe mango in the entire display so I jumped all over it!  A few days earlier, Chatelaine Magazine had tweeted a recipe for a Chicken, Mango & Brie Quesadilla and I knew I had to make it!  I tweaked the reciped a little bit and instead of buying a rotisserie chicken from the grocery store, I made a batch of poached chicken breasts.  Oh! and instead of serving with sour cream, I made up a quick batch of spicy guacamole (my recipe).

Enjoy!

Chicken, Mango & Brie Quesadillas with Spicy Guacamole

Quesadilla Ingredients:
3 poached chicken breasts
4 medium flour tortillas
1 mango, sliced and cubed small
125g brie, cubed
1/4 cup chopped cilantro
1-2 jalapeno peppers, seeded and chopped finely

Guacamole:
1 ripe avocado, mashed
juice of one lime
1-2 tbsp chopped cilantro
1 tbsp chopped jalapeno pepper
4 grape tomatoes, chopped
2 green onions, chopped (white and green parts)
salt & pepper to taste

Method:
Poach chicken breasts according to directions - I added extra garlic cloves to this batch and it was sooo good.  Let sit for a bit before shredding.  While the chicken was cooking, get the guac ready - simply combine all of the ingredients, stir - taste for the salt ~more or less ~ and set aside until ready to serve.

For the quesadillas, make an assembly line of ingredients.  To save on fat, I omitted the oil and cooked the quesadillas on medium-high heat on my Gordon Ramsay grill.

So here's how it all goes down:  on half of the tortilla, layer some brie, chicken, mango, cilantro & jalapeno.  Fold over and then shove on the grill, drop the lid and you're done.

Looks super messy, but it's so easy to clean up if you let
harden up a bit - the cheese just lifts right off!