Gluten Free Brie Quesadillas with Mango Salsa and Chipotle Sour Cream Recipe
I thought I would fill you in on another of my gluten-free pantry staples. I wish I could take credit for this simple flavor-packed puree but in truth I stole got the idea from the book Seriously Simple by Diane Rossen Worthington years ago and it has since become a signature of mine in countless dishes.
Chipotle puree is a fabulous way to add smoky heat to sauces, stews, soups, and dressings. And nothing could be simpler. A can of gluten-free chipotle in adobo sauce whirled in the blender for a minute and voila! Chipotle puree.
Chipotle in adobo sauce is sold in cans in Latin markets or in the ethnic section of the grocery store. They are smoked jalapeño peppers stewed in a sauce of tomatoes, garlic, vinegar and spices. Be careful to read the ingredients on the can as not all chipotle in adobo are gluten-free. I have found San Marco and La Costena brands to be safe.
This is a favorite flavor enhancer of mine when I am in the mood for a little kick. It also adds great depth of flavor and that little bit of something that people can’t quite figure out what it is. And it makes good sense to make a puree out the chipotle in adobo, as there are not many recipes that call for a whole can and usually you have to chop or puree the peppers anyway.
- 1 (7 or 7.5 ounce) can gluten-free chipotle in adobo sauce
- 2 fresh mangos - peeled, flesh cut off the seeds and diced
- ¼ red onion - minced
- 1 jalapeño - seeds and veins removed and finely minced
- 2 tablespoons cilantro - minced
- Juice of 1 lime
- 12 corn tortillas
- 8 ounces brie - rind removed and sliced thinly
- ½ cup sour cream
- 2 teaspoons Chipotle Puree
Put the chipotle in adobo sauce in a blender and process for about a minute or until smooth.
Store covered in the refrigerator for up to a month.
Combine all the ingredients and set aside.
Heat a skillet over medium-high heat. When hot spray lightly with gluten-free nonstick cooking spray.
For each quesadilla lay a corn tortilla in the skillet, add 2 -3 slices of brie and top with another corn tortilla. Cook until the bottom tortilla is browned about 1 – 2 minutes. Flip and cook until the other side is browned and the cheese is melted. Remove from skillet and cut into 4 triangles. Continue cooking the rest of the quesadilla.
Mix the sour cream and the chipotle puree.
To serve top the quesadilla with the salsa and serve the chipotle sour cream on the side.
*Adapted From Seriously Simple
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