Football Food with Flair!

We are supposed to have a nice weekend...sunny and not too warm...perfect tailgating weather...well, for us it will be halftime out on the deck...I am going to crank up the old Weber gas grill and do a few variations on a theme...Quesadillas!

This lovely finger food goes well with beer, wine and my favorite non-alcoholic beverage, seltzer water with Cranberry and Grapefruit juice...slightly sweet and just enough pucker!

Along with steak fajitas and jalapeno-cheese-chicken quesadillas, I am going to make a snazzy, spicy variation using mango and brie...

Please enjoy this recipe from my book, Champagne Thursday:

Brie-Mango Quesadillas with Citrus Cream
Serves 12 as an appetizer

Ingredients
 Quesadillas

6 large whole wheat tortillas
9 ounces Brie, rind removed
6 ounces shredded Fontina or other soft melting cheese
2 mangoes, peeled and pitted, cut into 1/4 inch slices
1 tsp. ground cumin
1 jalapeno pepper, minced
1/2 cup hot pepper jelly
Vegetable oil

Citrus Cream

In a bowl combine the following, stirring well.  
Chill for 30 minutes and or until ready to serve with quesadillas.
1/2 cup low fat sour cream or Greek yogurt
5 dashes of your favorite hot sauce (I use Tobasco)
Zest from one lime
Zest from half an orange
1 tsp. fresh lime juice
2 tsp. fresh orange juice
1 tbsp. minced cilantro or parsley
Pinch of Sea Salt

Method

Preheat grill to 350*F.
Place a large sheet of sturdy foil on the grill grate.
Lightly brush one side of each of the tortillas with vegetable oil.
On the un-oiled side of one of the tortillas, spoon a tbsp. of the hot pepper jelly evenly over the tortilla.
Next layer 1/3 of the cheese evenly over the jelly.
Sprinkle a pinch of cumin over the cheese.
Layer on 1/3 of the mango slices.
Sprinkle with 1/3 of the minced jalapeno.
Sprinkle with 2 ounces of Fontina.
Top with another tortilla, oiled side out.
Carefully place the quesadilla onto the foil on the grill.
Close the cover and cook for 3-5 minutes, or until the bottom tortilla turns golden brown and slightly crisp.
Watch carefully...crisp turns to burned quickly.
Carefully slide the tortilla off the foil onto a dish or another piece of foil.
Carefully flip the quesadilla over and return it uncooked side down to the foil on the grill.
Gently press the top tortilla to meld the cheese and mango.
Close the cover and cook until the bottom tortilla is evenly browned.
Remove the quesadilla and allow it to set up for a few minutes before cutting it into 12 wedges with a very sharp knife.
Repeat the process with remaining ingredients.
Garnish with additional cilantro and a dollop of the chilled Citrus cream.

Serve immediately.  And GO PATRIOTS!

Brie and Mango Quesadillas

Beverage recommendation:
Naveran Cava from Spain

Wachusett Larry IPA

Southern Tier Pumking Imperial Pumpkin Ale

Bon Appetit!