Mango and Brie Quesadillas

CR8 IB-5456-CAN-A ENG 3/2/05 7:05 PM Page 12

1red onion, thinly sliced (about 8 ounces / 250 g)

1jalapeño pepper

1tablespoon (15 ml) extra virgin olive oil, plus extra for brushing tortillas

1⁄4teaspoon (1 ml) chili powder

1⁄2teaspoon (2 ml) kosher salt

1pinch cayenne pepper

1package corn tortillas, cut into quarters

1pound (500 g) Monterey jack or Cheddar cheese, shredded or sliced

Place chicken with marinade ingredients in a sealable plastic bag. Marinate for at least an hour or overnight.

Assemble raclette, grill side up. Turn to medium-high and preheat for 10 minutes.

In a mixing bowl toss sliced onions and peppers with a tablespoon (15 ml) of olive oil, chili powder, 1⁄4 teaspoon (1 ml) of salt, and cayenne.

Place vegetables on grill and cook for 10 minutes. Stir the vegetables occasionally during cooking, remove when tender and browned, set aside.

Remove chicken from bag, sprinkle with remaining 1⁄4 teaspoon (1 ml) of salt. Grill chicken in 2 batches, 3 minutes per side.

Brush tortillas with oil, grill 1–2 minutes per side.

Place 2 tortilla pieces in raclette dish, top with grilled chicken, vegetables, and cheese. Place under grill for about 5 minutes until cheese is melted and bubbly. Turn quesadilla out on to plate to eat.

Variations: This recipe also works for beef and/or pork. Or, increase the amount and variety of veggies for a vegetarian quesadilla.

These quesadillas are like a taste of the Caribbean.

S e rves 4 (makes 12 mini quesadillas)

1 red bell pepper (about 8 ounces/ 250 g), thinly sliced

1jalapeño (about 1⁄2 ounce/14 g), seeded and thinly sliced

1teaspoon (5 ml) extra virgin olive oil plus 1⁄4 cup (15 ml) for brushing

1⁄4teaspoon (1 ml) kosher salt

2green onions, chopped

1package corn tortillas, each cut into quarters

1mango, peeled and sliced

8ounces (250 g) Brie cheese, sliced

1avocado, sliced (optional)

Assemble raclette, grill side up. Turn to medium-high and preheat for 10 minutes.

Toss pepper and jalapéno in mixing bowl with teaspoon (5 ml) of olive oil and salt. Grill for 5 minutes until the peppers become soft and tender; remove, reserve, and toss with green onion.

Reduce heat to medium. Brush tortillas with oil and grill 1–2 minutes per side.

To assemble quesadillas, place 1–2 pieces of tortilla in raclette dish, top with peppers and onion and slices of Brie. Place under grill for 7–8 minutes until cheese is melted, browned, and bubbly. Slide quesadilla onto plate with spatula and serve with avocado slices.

Variations: Black beans are a perfect accompaniment for these quesadillas. Grilled shrimp is also a great addition to the quesadilla filling.