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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 Gluten Free Brie Quesadillas with Mango Salsa and Chipotle Sour Cream Recipe Imageby 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 sauceGluten Free Brie Quesadillas with Mango Salsa and Chipotle Sour Cream Recipe Image 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.

Gluten Free Chipotle Puree

Gluten Free Brie Quesadillas with Mango Salsa and Chipotle Sour Cream Recipe


Chipotle Puree

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

Chipotle Sour Cream

½ cup sour cream
1 – 2 teaspoons Chipotle Puree


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.

And here is just one of my favorite ways to use it.


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.

Chipotle Sour Cream

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.


This Gluten Free Brie Quesadillas with Mango Salsa and Chipotle Sour Cream recipe makes 6 quesadillas

*Adapted From Seriously Simple

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

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{ 10 comments… read them below or add one }

Fuat Gencal July 23, 2010 at 10:53 pm

Çok güzel, çok leziz ve iştah açıcı görünüyor. Ellerinize, emeğinize sağlık.



Jennifer July 24, 2010 at 3:42 pm

I LOVE the flavour combination here with the chipotle and mango! Perfect summer quesadillas!


Jenn July 25, 2010 at 6:49 am

I would never have guessed the brie and mangoes worked so well together! I will def. have to try this!


GF Gidget July 25, 2010 at 9:40 am

Your photos are gorgeous!


Aubree Cherie July 25, 2010 at 5:26 pm

I can't actually eat this (I don't do dairy) but wow… I would love to, it looks so tasty! :)

~Aubree Cherie


Peter G @ Souvlaki For The Soul July 25, 2010 at 5:59 pm

How easy! Take a can and voila! Love the use of mango here Carol…so summery!


Lisa (bakebikeblog) July 25, 2010 at 9:14 pm

What a delightful dish! I love the addition of brie :)


Tasty Eats At Home July 27, 2010 at 1:56 pm

Great idea! I use a lot of chipotle too. I usually individually ziploc the peppers in a bit of sauce and freeze them, but I love this idea, since you puree them for every recipe pretty much anyway!


Jenn August 20, 2010 at 11:45 pm

ok, it's decided, i'm def. making this this week!! beautiful, and my husband is drooling over the pictures :)


karen February 9, 2016 at 10:23 am

I puree a whole can and then freeze it in an ice cube tray (that I keep just for spicy stuff). then you can pop out the ice cubes and keep in a baggie in the freezer until needed.


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