Mango and Brie Quesadilla:
- 4 (8-inch flour) tortillas (available in all grocery stores but sometimes hidden in the refrigerated or frozen food sections)
- 1 ripe mango, peeled, and sliced (If unavailable, replace with papaya or pear)
- 1 serrano chile, or 2 jalapeno chiles, minced
- 2 scallions, trimmed and diced
- 1/2 cup lightly packed fresh cilantro leaves, chopped, stems discarded before measuring
- 8 ounces Brie, sliced into long 1/4-inch slices (Rind removal is optional but I always remove it)
- Sour Cream and Lime Dipping Sauce, recipe follows
Heat a 10-inch nonstick saute pan over medium-high heat. Place 1 tortilla in the dry pan for approximately 1 minute per side, or until it just begins to brown. Remove. Repeat with the second tortilla. (If your tortilla expands like a blowfish, poke it with a fork to release the hot air.)
After the second tortilla has browned, leave it in the pan and reduce heat to medium-low. Spread half of the mango evenly over the tortilla, then top with half of the peppers, scallions, cilantro, and Brie strips. Top with the first tortilla. Cover the pan with a lid, reduce heat to medium-low, and cook for 2 minutes.
Repeat with the remaining ingredients. Serve with Sour Cream and Lime Dipping Sauce.