Mushroom & Brie Quesadillas with Mango Papaya Chutney

8 oz. Brie Cheese, cold
2 tbs. Olive Oil
1 lb. Mixed Fresh Mushrooms, thinly sliced (whites, crimini, shiitakes)
1 can (4.5 oz.) Mild Green Chilies, chopped
1/2 cup Onion, finely chopped
1 tsp. Garlic, minced
1/2 tsp. Salt
0.13 tsp. Ground Black Pepper
8 6 inch Flour tortillas
2 tbs. Fresh Cilantro leaves, chopped

1 cup Fresh Mango, diced
1 cup Fresh Papaya, diced
2 tbs. Fresh Lime Juice
2 tbs. Fresh Cilantro leaves, chopped
1 tbs. Fresh Jalapeno, finely chopped
1/4 tsp. Salt

Cut Brie in 1/4 inch thick slices; set aside.

In a large skillet over medium-high heat, heat oil until hot. Add mushrooms; cook, stirring occasionally, about 2 minutes; remove 1 cup for garnish; set aside. To remaining mushrooms add green chilies, onion, garlic, salt and black pepper; cook, stirring occasionally, until mushrooms are tender and liquid evaporates, 3 to 4 minutes longer.

In a medium skillet over medium-high heat place 1 tortilla; spread a quarter of the mushroom mixture over the tortilla. In a single layer arrange a quarter of the Brie over mushrooms. Heat until cheese starts to melt, about 30 seconds. Cover with another tortilla, pressing down lightly. Using a large spatula turn quesadilla; heat until cheese is melted about 30 seconds longer. Remove from skillet to a serving plate; cover to keep warm. Repeat with remaining ingredients except chutney. Top quesadillas with reserved mushrooms. Cut in wedges and serve with Fresh Mango and Papaya Chutney.

In a small bowl combine all ingredients. Serve over Mushroom and Brie Quesadillas.

YIELD: 4 Portions

Vitamin D Mushrooms!

Mushrooms in the 'Pink'

Vitamin D Mushrooms!

Crimini Mushrooms

CRIMINI Mushrooms

Mushrooms are a natural source of Vitamin D, essential for absorption of calcium and phosphorus in the body. There is nothing synthetic or chemical added. When exposed to UV light, our sliced mushrooms provide 100% DV of Vitamin D in a 3 oz. serving.