with Chipotle Orange Dipping Sauce
Yield: 32 servings
Prep Time: 30 minutes
Cook Time: 5-7 minutes
Wine Suggestion: Cold Creek Vineyard Riesling
4 oz diced green chilies
1 red pepper, roasted, skinned and seeded
1 jalapeno
½ small red onion
1 ripe mango
8 oz brie
3 Tbsp chopped cilantro
salt and pepper to taste
8 flour tortillas
Preheat the oven to 350°F.
Fine dice the peppers, onion, and mango. Trim the rind from the brie and cut into ¼ inch dice. Combine all ingredients in a bowl except the tortillas. Divide the mix between 4 tortillas and then top with the 4 leftover tortillas. Place on a baking sheet, and put into the oven for 5-7 minutes. Cool slightly and cut each into 8 pieces.
6 Tbsp chopped cilantro
3 oz orange juice concentrate
1 oz rice vinegar
1 chipotle chili
1 garlic clove
½ tsp ground cumin
pinch of salt
¾ cup vegetable oil
Place all ingredients in a blender and puree until smooth.
