Mango and Brie Quesadilla with Sour Cream and Lime Dipping Sauce |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
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 |
1/4 cup sour cream or plain yogurt |
2 tablespoons freshly squeezed lime juice |
1/4 teaspoon salt |
Directions:
1. Mango and Brie Quesadilla:
2. 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.)
3. 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.
4. Flip the quesadilla with a spatula, re-cover the pan, and continue cooking for 2 more minutes. (Don't worry if a bit of cheese escapes and begins to sizzle loudly.)
5. 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.
6. Repeat with the remaining ingredients. Serve with Sour Cream and Lime Dipping Sauce.
7. Sour Cream and Lime Dipping Sauce:
8. Blend sour cream, lime juice and salt with a fork until the mixture is smooth. Transfer to a small decorative bowl or teacup and refrigerate
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