These delicious, low-calorie quesadillas combine Brie cheese and ripe mangoes. Served with a sweet raspberry dip, these quesadillas are an easy appetizer, brunch, or lunch dish.
2 Tbsp honey
1 cup raspberries, pureed
1 tsp lemon juice
1 cup diced peeled mangos
1 Tbsp chopped fresh chives, plus additional for garnish
1 Tbsp lime juice
1 1/2 Tbsp chopped fresh cilantro
3 oz light brie cheese, thinly sliced
4 low-fat flour tortillas (8-inch diameter)
Sliced jalapeño pepper (optional)
In a small bowl, combine honey, raspberries and lemon juice. Set aside.
In another bowl, combine mango, chopped chives, lime juice and cilantro, tossing gently to coat. In a medium nonstick skillet, heat mango mixture over medium-high heat for 2 minutes, or until mixture is heated through.
Divide mango mixture and Brie among each tortilla and fold tortillas in half.
Lightly coat another medium skillet with nonstick cooking spray and heat over medium heat. Cook 2 quesadillas in skillet for 2 minutes on each side, or until tortillas are lightly browned and crisp. Remove from skillet and keep warm. Repeat with remaining quesadillas.
Cut each quesadilla into 3 wedges and serve with sauce. Garnish with chive strips and sliced jalapeños, if desired.
Serving size: 2 pieces
Per Serving: Calories: 172 Fat: 3g Saturated Fat: 1g Cholesterol: 8mg Sodium: 336mg Carbohydrates: 31g Fiber: 4g Protein: 7g
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