When you are in catering, you are often asked to provide something for a fundraising event. I try to say "yes" as often as possible. This particular event had zero funds, so I combed the fridge for ingredients I had and pulled together this tasty but budget-friendly appetizer: Brie Quesadillas with Mango Salsa.
Quesadillas are fairly low-cost to make, and salsa is affordable as well. The addition of a triple cream cheese to the quesadilla takes it up a notch, and the mango in the salsa complements the brie. The flavor is savory but light, and the sweetness of the mango makes a summery appetizer. It's best cooked and served immediately.
As far as "tango"? It's not an ingredient. It's just a word for fun!
Quesadillas with Brie and Mango Tango Salsa
The unusual combination of creamy brie with sweet and spicy mango salsa is delicious in this tasty quesadilla. The light flavor works especially well at a summer gathering. Serve them hot right off the griddle.
Makes 48 servings
48 6-inch flour tortillas (snack size)
2 pounds brie cheese
1½ pounds mozzarella shredded
Trim white rind from brie, place trimmed cheese in a mixing bowl and whip until soft (about 3 to 4 minutes).
Spread softened brie on first tortilla and sprinkle 1 ounce mozzarella over evenly.
Spread brie on second tortilla, lay over first tortilla and press together. It is best if tortillas are assembled ahead and chilled. This keeps filling from falling out when turning during cooking later.
Place filled tortilla on the preheated flat pan. When tortilla is lightly browned turn to cook on other side. When both sides are toasted and cheese is slightly melted transfer quesadilla to cutting board.
Cut into six triangular wedges and keep warm until serving. When serving place 3 wedges on guest plate and serve with one ounce of salsa or add additional garnishes if desired.
MANGO TANGO SALSA Makes about 30 2 ounce servings.
4 mangos peeled and diced 3 limes juiced
4 medium tomatoes diced ¼ cup olive oil
1 red onion chopped 1 teaspoon salt
½ cup cilantro chopped ½ teaspoon ground black pepper
3 or more jalapenos seeded and chopped
Stir ingredients together in a bowl. Chill at least 30 minutes.
Once chilled adjust flavor as needed by adding salt, lime juice and or additional jalapeño.
CATERING NOTE
To setup and serve quesadillas as a working station at an event.
Set a table with a portable stove or arrange counter area near a stove.
Use a square griddle pan or a flat iron pan for cooking and a spatula to turn tortillas.
Set basket or tray of prepped quesadillas to one side of the stove and a small cutting board with chef knife to the other side.
Platter or warming tray to serve quesadillas and bowl for salsa and condiments near by.