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Apple and Brie Quesadillas with Mango Chutney


This interesting twist on grilled cheese will tingle your taste buds!  For younger kids, you can make the quesadillas with just the cheese and serve the apple slices on the side.  Serve it with lightly buttered corn.


8 large whole wheat tortillas
8 oz. light or traditional Brie cheese, thinly sliced
2 Granny Smith or other tart apples, cored and thinly sliced  
4 Tbsp. mango chutney, Chinese duck sauce or apricot jam


Preheat two large skillets over medium to medium-low heat (alternatively, bake all the quesadillas on baking sheets at 375 degrees for 8 – 10 minutes, until they are lightly browned and crisp).  (For an extra-crispy quesadilla, brush the outsides of the tortillas lightly with vegetable oil before cooking them.)
Lay one tortilla in the bottom of each pan, topped with 1/4 of the Brie and apples.  Spread one side of two more tortillas with 1 Tbsp. of the chutney, and put those tortillas on top of the tortillas in the pan, chutney side down.  Let the quesadillas cook for 3 – 4 minutes per side until they start to brown, then carefully flip them and brown the second sides.  (While the quesadillas are cooking, make the corn, if you are serving it.)  Remove the quesadillas from the pan.  Repeat with the remaining tortillas, cheese, apples and chutney.  With a pizza cutter or sharp knife, cut the quesadillas into quarters to serve. 
Tip:  These quesadillas would also work well as a hot appetizer, sliced into smaller wedges. 


Aviva Goldfarb helps families connect with each other around the dinner table with her easy, healthy recipes and stress-busting weekly dinner plans. She is a mother of two and the author and founder of The Six O’Clock Scramble®, an online weekly menu planning system and cookbook (St. Martin’s Press, 2006), and is author of the new cookbook, “SOS! The Six O’Clock Scramble to the Rescue: Earth Friendly, Kid-Pleasing Meals for Busy Families” (St. Martin’s Press, 2010). She is also a weekly contributor to the Kitchen Explorers blog on


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2 Responses

  1. [...] you prefer to make your own, our friend Karen Kelly shared with us her recipe for mango chutney (a must with Aviva Goldfarb’s Apple and Brie Quesadillas). This spicy-sweet chutney requires no sterilizing and canning procedures that could result in an [...]

  2. [...] Crunchy Quinoa Cakes Apple and Brie Quesadillas with Mango Chutney Angel Hair Pasta with Trees and Cheese Speedy Pasta in a [...]

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