Gluten Free Brie Quesadillas with Mango Salsa and Chipotle Sour Cream Recipe
Servings: 6 quesadillas
Calories: 415kcal
Ingredients
Chipotle Puree
- 1 (7 or 7.5 ounce) can gluten-free chipotle in adobo sauce
Salsa
- 2 fresh mangos - peeled, flesh cut off the seeds and diced
- ¼ red onion - minced
- 1 jalapeño - seeds and veins removed and finely minced
- 2 tablespoons cilantro - minced
- Juice of 1 lime
Quesadillas
- 12 corn tortillas
- 8 ounces brie - rind removed and sliced thinly
Chipotle Sour Cream
- ½ cup sour cream
- 2 teaspoons Chipotle Puree
Instructions
Chipotle Puree
- Put the chipotle in adobo sauce in a blender and process for about a minute or until smooth.
- Store covered in the refrigerator for up to a month.
Salsa
- Combine all the ingredients and set aside.
Quesadillas
- Heat a skillet over medium-high heat. When hot spray lightly with gluten-free nonstick cooking spray.
- For each quesadilla lay a corn tortilla in the skillet, add 2 -3 slices of brie and top with another corn tortilla. Cook until the bottom tortilla is browned about 1 – 2 minutes. Flip and cook until the other side is browned and the cheese is melted. Remove from skillet and cut into 4 triangles. Continue cooking the rest of the quesadilla.
Chipotle Sour Cream
- Mix the sour cream and the chipotle puree.
- To serve top the quesadilla with the salsa and serve the chipotle sour cream on the side.
Notes
*Adapted From Seriously Simple
Nutrition
Calories: 415kcal | Carbohydrates: 42g | Protein: 13g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 48mg | Sodium: 5971mg | Potassium: 377mg | Fiber: 5g | Sugar: 12g | Vitamin A: 1278IU | Vitamin C: 34mg | Calcium: 185mg | Iron: 2mg