These low-calorie quesadillas contain diced mangos, velvety brie cheese, and sliced jalapeño for a perfectly balanced bite. Fresh cilantro and a raspberry dipping sauce round out this unique, Southwestern-inspired recipe.
Recipe yields 6 servings
In a small bowl, combine honey, raspberries and lemon juice. Set aside.
In another bowl, combine mango, chopped chives, lime juice and cilantro, tossing gently to coat. In a medium nonstick skillet, heat mango mixture over medium-high heat for 2 minutes, or until mixture is heated through.
Divide mango mixture and Brie among each tortilla and fold tortillas in half.
Lightly coat another medium skillet with nonstick cooking spray and heat over medium heat. Cook 2 quesadillas in skillet for 2 minutes on each side, or until tortillas are lightly browned and crisp. Remove from skillet and keep warm. Repeat with remaining quesadillas.
Cut each quesadilla into 3 wedges and serve with sauce. Garnish with chive strips and sliced jalapeños, if desired.