Chicken, Mango and Brie Quesadillas

READY IN: 40mins
Recipe by Dreamer in Ontario

Fantastic quesadilla combination from Chatelaine Magazine with a delightful fusion of spicy and sweet flavors.

Top Review by Irmgard

I made this recipe to use up a mango and some leftover roast chicken. We absolutely loved it! I used dried coriander instead of fresh cilantro and a finely chopped fresh jalapeno pepper instead of the pickled variety and it was still good. I will definitely make this dish again!

Ingredients Nutrition

  • 2 12 cups deli cooked chicken (1/2 chicken)
  • 2 teaspoons vegetable oil
  • 4 large flour tortillas
  • 1 mango, peeled and sliced
  • 1 cup brie cheese, diced
  • 14 cup cilantro, chopped
  • 3 tablespoons pickled jalapeno peppers, finely chopped and patted dry
  • 12 cup regular sour cream
  • 2 teaspoons lime zest
  • 2 teaspoons lime juice


  1. Shred chicken into thin strips.
  2. Set a large non-stick frying pan over medium, brush with oil and lay a tortilla in frying pan.
  3. Scatter 1/4 portion each of chicken, mango, brie, cilantro and jalapeno over half of tortilla.
  4. Fold tortilla to enclose filling and cook until underside is golden, about 2 minute.
  5. Flip and continue until other side is golden, about 2 more minute.
  6. Repeat with remaining tortillas and filling ingredients (Keep cooked quesadillas warm in a 350F oven while making the others.
  7. Stir sour cream with lime zest and juice in a small bowl.
  8. Slice each quesadilla into 4 wedges and serve with sour cream dip.

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