If your summer schedule includes a catered event or a much-needed vacation to wine country, consider Monica Sallouti, a Certified Natural Chef, for your gourmet dining needs. A self-described rent-a-chef with a motto of “I love cooking, so you don’t have to,” Sallouti works with a local abundance of artisan goodies and gifts from local farmers to make delicious and beautiful meals. Her personalized catering services are available for a single dinner, an event, or an entire week—simply call ahead to discuss availability.
We’re excited to share her recipe for Grilled Brie and Mango Chutney Quesadilla, excellent as an appetizer or a light meal. To prepare this savory dish you’ll need an outdoor bbq grill—browse a luxury assortment at Outdora.
For more information on Monica Sallouti and her services, visit her website.
Grilled Brie and Mango Chutney Quesadilla
This recipe is on my Greatest Hits list for guests and clients. No matter how many extras I make, it always seems like I should have made more. I’ve improved upon a recipe I found in Nicole Aloni’s Secrets from a Caterer’s Kitchen. If you have chutney that holds the sweet-to-tart to pleasingly hot continuum, please use it. Or for speedier preparation, try Trader Joe’s brand of mango chutney.
Serving size: one quesadilla.
1 large or 2 small gordita tortillas (they puff slightly with heat)
½ cup brie, cut into thin slices or small chunks (other melty cheeses are fine substitutions)
1-2 tsp. mango chutney
1 tbsp. pine nuts
1 tbsp. roasted* and chopped poblano chile (see below to prepare ahead)
Ghee or olive oil
If using the large tortilla, spread an even layer of cheese on half the tortilla and top with the chutney, pine nuts and roasted poblano chile. Fold over and press slightly. Brush the outside very lightly with ghee or olive oil, and place directly on a medium-hot barbeque grill. Cook for 2-3 minutes, turning carefully to the other side to melt the cheese and grill the tortilla. Cut into wedges and serve warm.
*Grill your poblano chiles ahead of time for easy party-time assembly. Wash poblanos and cut in half length-wise. De-stem and de-seed them. On a medium-hot barbeque grill, place the poblanos and turn them every 2-3 minutes until they are softened. Let them cool slightly on a plate until they are easy to handle. Cut into ¼ inch strips/pieces and sprinkle with a touch of good salt. Store in an air-tight container in the fridge or use right away.
If grilling the poblanos ahead of time is not possible, consider the oven. Preheat oven to 400˚F. Prepare a baking sheet with parchment paper. Wash poblanos and cut in half length-wise. De-stem and de-seed them and then cut into ¼” strips. Toss lightly with olive oil and salt, and roast for 30 minutes. Let cool on the pan and store in an air-tight container in the fridge. The chiles will keep for 2-3 days.