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Lilly’s Table

 
 
Carrot Top Carrots
© Lillys-Table.com Photo of Mango Chutney & Brie Quesadillas
 

Tags: Gluten-Free Low-Glycemic Nut Free vegetarian

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

10 mins

Time
Estimate
10 mins

Icon Heart Healthy

Gluten
Free?
No

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Mango Chutney & Brie Quesadillas

from Mango Brie Quesadillas with Creamed Chard Stalks & Carrot Top Carrots, the Week of April 15, 2012.
View the next recipe for this meal.

Creamy, sweet with a slight curry taste, these seared quesadillas are tasty hot out of the skillet, grill or can be wrapped up to take on the go.

Ingredients

  • 1 whole wheat tortilla, or pita bread opened up
  • 2 ounces brie cheese, sliced
  • 1 tablespoon mango chutney
  • 1 pinch curry powder
  • 1 cup baby spinach, or arugula
  • ¼ cup carrot, shredded

Serving Size: 1 Person

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Preparation Instructions

Heat a grill or grill pan to medium heat.

Place a tortilla on the pan and add the slices of brie cheese. Dollop on the mango chutney (chop up any large pieces) sprinkle on the pinch of curry powder.

Top with the baby greens and shredded carrots. Fold over. Sear on this side for an additional 2 minutes until golden marks appear below. Flip over and sear on the other side for 3-6 minutes until char marks appear and the cheese is nicely melted.