Thursday, 9 August 2007

Recipe - Mango and Brie Quesadillas with Sour Cream and Lime Dipping Sauce

This is a recipe for a starter that I tried for the first time the other weekend. It comes from a TV show called The Surreal Gourmet.

For being a first try I think it worked excellent. You can follow the preparations in the pictures that are posted below.

I've already had some crazy fool :) try to cook this and replacing the brie with goats cheese, something that apparently worked fine.

One small tip that might help you is to freeze the brie for 45 minutes to an hour before trying to cut it.

Mango and Brie Quesadillas with Sour Cream and Lime Dipping Sauce - Serves 4

Ingredients
Mango and Brie Quesadillas
4 x 8 inch flour tortilla
1 serano chili or 2 jalapeno chili, thinly sliced (keep the seeds if you want to kick it up a bit)
2 spring onions, trimmed, and, diced
ripe mango, peeled, and, sliced
1/2 cup lightly packed fresh coriander, leaves, chopped, stems discarded before before measuring
225g brie cheese, sliced into 1/4-inch (approx 0,6 cm) slices

Sour Cream and Lime Dipping Sauce
1/4 cup sour cream or 1/4 cup plain yoghurt
2 tbsp freshly squeezed lime juice
1/4 tsp salt

Method
Mango and Brie Quesadillas

Prepare all the fillings for the quesadillas. I'd recommend that you remove the rind from the brie before starting.

Heat a 10-inch nonstick sauté pan over medium-high heat. Place 1 tortilla in the dry pan for approximately 1 minute per side, or until it just begins to brown. Remove. Repeat with the second tortilla. (If your tortilla expands like a blowfish, poke it with a fork to release the hot air.)

After the second tortilla has browned, leave it in the pan and reduce heat to medium-low. Spread half of the mango evenly over the tortilla, then top with half of the peppers, scallions, cilantro and Brie strips. Top with the first tortilla. Cover the pan with a lid, reduce heat to medium-low, and cook for 2 minutes.

Flip the quesadilla with a spatula, re-cover the pan, and continue cooking for 2 more minutes. (Don’t worry if a bit of cheese escapes and begins to sizzle loudly.)

Remove the quesadilla from the pan, let sit for 1 minute, then slice into 8 wedges (like a pizza). Serve immediately with the sour cream dipping sauce.

Sour Cream and Lime Dipping Sauce

Blend sour cream, lime juice and salt with a fork until the mixture is smooth. Transfer to a small decorative bowl or teacup and refrigerate.


Enjoy!




1 comment:

  1. Fearless Kitchen30 April 2008 at 16:31

    This looks really great. You could definitely get away with serving it for breakfast, even!

    ReplyDelete

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// Mike