I came across this recipe while surfing the net and knew I had to try it out. I was already planning to do a roast chicken over the weekend, so I knew I’d have some leftovers that I could use. But even if you don’t have any chicken already cooked up, you could just buy a couple of chicken breasts and poach them for 20 minutes or so. Let ’em cool and pull them apart – easy peasy!
Serves 2 hungry people.
Ingredients
4 large tortillas
1/2 cooked chicken, shredded
1 mango, sliced
125g brie, cut into small pieces
1/4 c cilantro, chopped
3 tb picked jalapenos (or fresh – up to you), diced
1/4 c sour cream
zest & juice of 1 lime
Prepping!
Directions
Lime Dip
1. Heat a non-stick surface to medium-high. (I used my Griddler, but a non-stick pan, sprayed with oil, will work!)
2. Place one tortilla on the heated surface. On half of the tortilla, place 1/4 of the chicken, mango, brie, jalapeno & cilantro.
3. Fold the tortilla in half over the ingredients. If using a Griddler, lower the top half and press. Leave for 4 minutes. If using a pan, cook for 2 minutes per side. Repeat process for remaining three tortillas, keeping the cooked quesadillas in a warm oven.
4. Meanwhile, mix together the lime zest, juice & sour cream. Season with a little salt & pepper to taste.
5. When all the quesadillas are ready, cut the halves into quarters and serve with the dip!
Finito!
Food Nurd 
More Please!