Mango-Brie Cheese Quesadillas + Sour Cream-Lime Dipping Sauce
This quesadilla recipe with brie cheese, mango, jalapeño, cilantro and green onions are sweet, creamy, spicy and zesty all in one. (SEE: Video tutorial)
You might not be surprised to hear that people in the real world know me as the one who cooks (and eats) a lot. I am often asked what I like to make most, and “anything” is not really a satisfying answer to most people. They press me. “What’s a recipe that you would serve a guest?”
The answer is always an easy one: Mango and brie cheese quesadillas flecked with jalapeños and fresh cilantro leaves, served with a dollop of cooling sour cream-lime dipping sauce to balance out the heat. It’s a creamy, sweet, spicy, comforting, intriguing quesadilla recipe that’s ready in minutes, can double as an appetizer or entree, and has never failed me over the years.
I suspect it’s so well-liked because it’s interesting, unique and customizable. I mean, French cheese in a quesadilla? Say whaaaat?
You can leave out the jalapeños for spice-sensitive diners and have people make their own quesadillas so they get the perfect balance of the ingredients. You could even add chicken or shrimp if vegetarian meals aren’t your thing. The tangy, zesty dipping sauce takes these quesadillas to the next level.
Honestly, I could drone on and on about how this quesadilla recipe is incredibly easy, complex, well-balanced, summery, comforting yet light, luxurious yet casual and approachable, and just fun to make. I mean, quesadillas are just fun, it’s not up for debate.
But I would be remiss if I were not to acknowledge that this quesadilla recipe is one of those cherished few that holds a special place in my heart.
A Love Decades In The Making
I stumbled upon this recipe from Bob Blumer years ago as a baby foodie scouring the Food Network website, probably praying that my dial-up internet didn’t fail and the family Compaq didn’t overheat and crash. I made these for the first time with my sous chef — my dad, president and CEO of my fan club — who was probably thrilled to see his eldest take her nose out of a book and embrace a hobby that did not involve a couch.
I’ve carried this recipe with me throughout the years — on bright summery days and stormy days when you feel like drowning your seasonal depression in cheese. As a broke post-grad I pinched pennies to save up for a palm-sized wheel of brie cheese. I turned to this recipe when I lived thousands of miles away from my family, across an ocean, and needed a taste of home. It’s been a meal to mark celebrations and days less worthy of celebrating.
Anyway, if you’ve obliged me and made it this far into my personal anecdote:
- You get a gold star ?
- I hope you’ll serve it at your family’s table soon, and maybe make some special memories of your own.
Enough of this sappy stuff. Let’s eat!
Quesadilla Recipe Tutorial
To prove just how beautiful this quesadilla is — inside and out — I filmed a quick lil’ tutorial on my Instagram page! More videos are coming, so be sure to follow me @FeedTheSoulBlog.
Can’t see the clip below? Find it here.
Quesadilla Recipe Ingredients
For the quesadillas:
- Ripe mango
- Brie cheese
For the dipping sauce:
- Sour cream
- Lime juice
Tips + Substitutions
There are so many ways to get creative with this quesadilla recipe. Here’s a few of them.
Tortillas: Normally I’m #TeamCornTortillas all day every day, and if you are a die-hard corn tortilla fan, you can totally use them. Here, however, I’d say that flour tortillas are the way to go. The more pronounced flavor and texture of corn tortillas can distract from all the flavors happening inside the quesadillas. But it’s your call!
Cheese: If you’re not feeling brie cheese, you could also try something like camembert, which is similar to brie, or go a totally different direction. Maybe something like mozzarella, Monterey jack or manchego.
Sour cream: Plain regular or Greek yogurt works here too. Greek yogurt is a little bit creamier and has more of a tang than regular yogurt, which is nice.
Mango: Blumer, the original author, recommends papaya or pear as possible replacements. I think pineapple could be fun too.
Green onion: I like to toss my green onions in the pan and give it a little bit of char before chopping them up and tossing them in my quesadilla. I am also dying to try this recipe with pickled onion.
Jalapeño: You can substitute poblano chiles, serrano chiles or any hot pepper you’d like to use.
Quesadilla Recipe Instructions
I probably don’t know you, but I’m willing to bet that you have made a quesadilla. You know the drill. Pile everything between a couple of tortillas and call it a day.
There are, however, a couple of things to take note of.
The recipe calls for toasting your tortillas before loading them up, then cooking the quesadilla on both sides. That’s pretty optional though, and you’ll have good results if you’re in a rush and skip this step.
There are lots of toppings here, which can make flipping the quesadillas a little difficult. Use a wide spatula and while you’re adding toppings to the tortilla, add cheese on the top and bottom. I’ve found this helps meld everything together. But sometimes spills happen, and that’s OK! Just pile everything back in.
TL;DR: It’s a quesadilla, not rocket science. Have fun, friends!
Mango-Brie Cheese Quesadillas with Sour Cream-Lime Dipping Sauce
For the quesadillas
- 4 8-inch Tortillas flour works best here
- 1 ripe mango peeled and sliced
- 2 jalapeños seeds removed and diced or thinly sliced
- 2 scallions thinly sliced
- ½ c. cilantro chopped
- 8 oz. brie cheese sliced
For the dipping sauce:
- ¼ c. sour cream
- 2 tbsp. lime juice
- Pinch of salt
- Place a skillet — preferably nonstick — over medium-high heat. Once pan is warm, place one tortilla in the pan until it begins to brown (about 1 minute) then flip and repeat with the second tortilla.
- Arrange quesadilla ingredients evenly onto the tortilla and top with the first tortilla. Reduce heat to medium-low and after about 2 minutes, flip quesadilla and cook for another 2 minutes.
- Remove quesadilla from pan, cut into slices and serve with dipping sauce. Repeat with remaining ingredients and enjoy while hot!
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