Easy Mango and Brie Quesadilla

Why You’ll Love This Recipe

I like this recipe because it’s not your typical quesadilla. The combination of brie and mango salsa makes it unique, and the cilantro adds a fresh finish. I also love how quickly it comes together, making it perfect when I want something delicious without spending too much time in the kitchen.

Ingredients

3 red bell peppers
1 lb brie cheese
12 8-inch flour tortillas
3/4 cup mango salsa
1/4 cup chopped cilantro

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I start by roasting the red bell peppers. I place them under the broiler or over an open flame, turning until the skins are blackened. I peel, seed, and slice them into strips.
2. I cut the brie into thin slices, removing the rind if I prefer a smoother texture.
3. I lay a tortilla flat and layer slices of brie, strips of roasted red pepper, and a spoonful of mango salsa.
4. I sprinkle cilantro over the filling, then top with another tortilla.
5. I heat a skillet over medium heat and cook the quesadilla for 2–3 minutes per side, pressing lightly until the tortilla is golden and the cheese is melted.
6. I repeat with the remaining tortillas and filling.
7. I cut each quesadilla into wedges and serve warm.

Servings and Timing

This recipe makes about 6 quesadillas, serving 6–8 people as an appetizer or 4 as a main dish. It takes around 20 minutes to prepare and 15 minutes to cook, so I can have it ready in about 35 minutes.

Variations

Sometimes I add cooked chicken or shrimp for extra protein. For a spicier version, I use a hot mango salsa or add sliced jalapeños. If I want a different flavor, I swap brie for goat cheese or mozzarella. I’ve also tried adding caramelized onions, which pair beautifully with the brie.

Storage/Reheating

I store leftover quesadilla wedges in an airtight container in the refrigerator for up to 2 days. To reheat, I warm them in a skillet over medium heat until crisp again. I avoid the microwave since it makes the tortillas soft. These quesadillas are best fresh, but they can be frozen wrapped tightly in foil and reheated in the oven.

FAQs

Can I use store-bought roasted red peppers?

Yes, I often use jarred roasted peppers to save time.

Do I need to remove the rind from the brie?

No, it’s edible and adds flavor, but I remove it if I want a creamier texture.

Can I make these quesadillas ahead of time?

Yes, I assemble them ahead, refrigerate, and cook just before serving.

What kind of mango salsa works best?

I like fresh mango salsa, but jarred salsa works too if it’s all I have.

Can I use corn tortillas instead of flour?

Yes, but flour tortillas hold the brie and salsa better without breaking.

How do I keep quesadillas crispy?

I cook them on medium heat without overcrowding the pan, so they crisp evenly.

Can I add meat to this recipe?

Yes, grilled chicken, shrimp works beautifully.

What’s the best way to cut quesadillas?

I let them rest for a minute, then use a sharp knife or pizza cutter.

Can I serve these with extra dipping sauce?

Yes, I like them with more mango salsa or a side of sour cream.

Can I freeze leftover quesadillas?

Yes, I wrap them tightly in foil and freeze for up to a month, then reheat in the oven.

Conclusion

This Easy Mango and Brie Quesadilla is one of my favorite quick recipes because it’s flavorful, unique, and versatile. I love how the creamy brie, sweet mango salsa, and roasted peppers all come together in a crispy tortilla. Whether I make it as a snack, appetizer, or meal, it always disappears fast.

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