- 1 ripe mango
- 1/3 pound Brie, frozen
- 2 flour tortillas (a no lard style, preferably)
- 1 tablespoon butter
- Avocado Salsa, recipe follows
Remove Brie from freezer to let warm up. Carefully remove skin from mango and cut away from seed as much of meat as possible (remember mangos have a flat seed, so you should be able to get 2 large meaty pieces) Carefully slice mango into thin strips. By this time the Brie has begun to thaw, and should slice easily into very thin strips. (Brie, being such a soft cheese, could never otherwise be sliced, unless frozen first.) Lay a tortilla on a work surface and place 2/3 of the Brie slices on the tortilla. Add about 6 to 8 of the mango slices, and top with remaining Brie. (This will glue the quesadilla together when cooked.) Top with remaining tortilla and press together.
Heat nonstick 10-inch saute pan and add butter on medium heat. Saute quesadilla until golden brown on both sides. Remove from heat and allow to cool 5 minutes, cut into 8 slices and top with Avocado Salsa.
- 1 medium avocado
- 2 tablespoons red onion, diced fine
- Pinch garlic powder
- 1 tablespoon fresh lime juice
- 1 tablespoon fresh chopped cilantro
- 1/2 teaspoon jalepeno, chopped fine (optional)
- Kosher salt and black pepper, to taste
In a large bowl, mix together all salsa ingredients. Let sit at room temperature for at least 15 minutes to let the flavors mingle.