This is a crowd pleaser! It’s a simple recipe and with the cheese oozing out the sides, one can only wonder what’s inside. The chilies add just a hint of heat which is quietly soothed by the mango and brie. A very light and refreshing snack!
4 (8″) flour tortillas
1 serrano chili, or 2 jalapeño chilies, minced
2 green onions, chopped finely
1 ripe mango, peeled, and sliced
1/2 cup lightly packed fresh coriander (cilantro) leaves, chopped and discard stems before measuring
8oz. Brie, sliced into long 1/4-inch slices (remove rind)
Heat a 10-inch nonstick sauté 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 the tortilla bubbles up, 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 chilies, green onions, coriander and Brie strips. Top with the first tortilla.
Flip the quesadilla with a spatula and continue cooking for 2 more minutes. (Don’t worry if a bit of cheese escapes and begins to sizzle loudly.) Remove the quesadilla from the pan, let sit for 1 minute, then slice into 8 wedges (like a pizza). Serve immediately with the sour cream dipping sauce. Repeat with the remaining ingredients.
Sour Cream & Lime Dipping Sauce
1/4 cup sour cream or plain yogurt
2 tablespoons freshly squeezed lime juice
1/4 teaspoon sea salt
Blend sour cream, lime juice and salt with a fork until the mixture is smooth.
Transfer to a small bowl and refrigerate until ready to use.
The Culinary Chase’s Note: If you don’t fancy mango you can always use pear or papaya. Make sure the brie is left in the fridge until ready to use. It’s easier to slice if used straight from the fridge.