Isn’t it great when we can indulge before the big meal and still feel good? Healthy appetizers that also taste great are now the norm people! Try this Mango and Brie Quesadilla Healthy Appetizer for your next big meal or event!
Mango and Brie Quesadilla Healthy Appetizer
I made this for my family before dinner one night. It was barely cut before they inhaled it. I mean seriously they were like vultures. They even scraped the melted cheese off the frying pan.
I guess this combination of roasted red peppers, mango salsa and melted brie cheese is too much to bear. It’s just SO good. All the flavors are so gentle and make such a delicious trio.
This would make an amazing lunch with some grapes or apples on the side!
Roasting the red peppers *almost* turned me off. But come on, folks – it’s so super easy! You just have to baste the peppers lightly in olive oil and put them under the broiler for maybe 15 minutes, turning them every few minutes. After that the skin falls right off.
There are two ways to make these quesadillas. You can put the tortillas flat on a baking sheet lightly coated in oil and layer everything on top. Then fold the tortilla in half. You want the oil to be on the top and bottom of quesadilla for nice browning and also so it doesn’t dry out. Then bake until nice and browned on top and melty inside.
OR – you can use a frying pan or skillet and lightly oil and then fry them one by one. This is probably the easier way if you are making just one or two quesadillas. They are easier to flip this way. But for a crowd, you probably want to use the oven method.
What is Brie Cheese
Brie is considered one of the world’s best cheeses. According to The Spruce, you should refrigerate Brie in its original packaging until you are ready to eat it. Then take it from the refrigerator and allow about an hour for the cheese to come to room temperature for the best flavor and texture. After you cut into a round of Brie, it begins to lose quality immediately. Plan to eat it within five days. When cutting, use a long, thin blade. You can serve the entire Brie on a plate or cheese board or cut just a few narrow slices for a sandwich or salad.
- 3 red bell peppers
- 1 lb brie cheese
- 12 8- inch flour tortillas
- 3/4 cup mango salsa
- 1/4 cup chopped cilantro
- Wash the peppers and coat them in olive oil. Place on baking sheet about 3-4 inches under broiler. Turn as necessary, until all of the skin is black and peppers are bubbly. Remove and let sit for 20 minutes until cooled.
- Remove skin from peppers but do not rinse. This can remove some flavor.
- Cut off the tops, and remove the seeds and membranes from the peppers.Slice each pepper into 8 strips.
Remove the rind from the brie and tear or slice into about 24 strips.
- Place as many tortillas that will evenly fit on baking sheet.Put 4 pieces of cheese on each half of tortilla, leaving the other half bare so you can fold it over.
- Top with 4 strips of the red pepper and 2 tablespoons of the salsa and a sprinkle of cilantro.
- Put quesadillas under the broiler on low for 1 minute, then fold over tortilla on top of filling. Leave for 1 more minute then flip quesadilla.
- When the quesadillas are lightly browned and cheese is melted, remove from oven. Let cool then slice into small slices that can easily be picked up with your fingers.