Mango Chipotle and Brie Quesadillas

Author Becky


  • 1/2 c diced mango (fresh or frozen)
  • 1 medium wedge or round of brie cheese or similar soft cheese, thinly sliced
  • 4 small sweet peppers, finely chopped
  • 1 buch collard greens, finely chopped
  • 1 bunch kale, finely chopped
  • 2 c diced cooked chicken- optional
  • tortillas, flour or corn
  • 2-4 T Harvest chipotle olive oil
  • 2-4 T Harvest Mango Balsamic vinegar
  • Harvest unflavored olive oil


  • In a pan, heat a few T of Harvest chipotle olive oil.  Add collard greens and kale and saut√© until they break down and shrink in size.  Add chicken, mango and peppers and cook for a few minutes.  Add in mango balsamic to taste, start with about 2T, and salt to taste.  Set aside.  In another pan heat unflavored olive oil and place one tortilla down, a few slices of brie on top and then a few spoonfuls of the mango mixture, add some more brie and another tortilla.  Cook until cheese starts to melt, flip and continue to cook until cheese melts on the other side.  
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