Apple and Brie Quesadillas with Mango Chutney | Recipes | PBS Food

Apple and Brie Quesadillas with Mango Chutney

Prep time: 20 Minutes

Yield: 4 servings



  • 4 large whole wheat tortillas
  • 4 oz. light or traditional Brie cheese, thinly sliced
  • 1 Granny Smith or other tart apple, cored and thinly sliced
  • 2 Tbsp. mango chutney, Chinese duck sauce or apricot jam


  1. Preheat two large skillets over medium to medium-low heat (alternatively, bake all the quesadillas on baking sheets at 375 degrees for 8 – 10 minutes, until they are lightly browned and crisp). (For an extra-crispy quesadilla, brush the outsides of the tortillas lightly with vegetable oil before cooking them.)
  2. Lay one tortilla on the bottom of each pan, and top each with 1/2 of the Brie and apples. Spread one side of two more tortillas with 1 Tbsp. of the chutney, and put those tortillas on top of the tortillas in the pan, chutney side down. Let the quesadillas cook for 3 – 4 minutes per side until they start to brown, then carefully flip them and brown the second sides. Remove the quesadillas from the pan. With a pizza cutter or sharp knife, cut the quesadillas into wedges to serve.
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