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

Portabella Mushrooms

Meaty-tasting and firm, portabellas stand on their own as the main ingredient in sandwiches, appetizers, entrees or sides.