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Mango and Brie Quesadilla.
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Tortillas are available in all grocery stores but sometimes hidden in the refrigerated or frozen food sections.
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The mango, if unavailable, may be replaced with a papaya o pear.
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Rind removal for the Brie is optionalbut I always remove it.
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Heat a 10-inch nonstick saute pan over medium-high heat.
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Place 1 tortilla in the dry pan for approximately 1 minute per side, or until it just begins to brown.
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Remove.
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Repeat with the second tortilla.
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(If your tortilla expands like a blowfish, poke it with a fork to release the hot air.
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).
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After the second tortilla has browned, leave it in the pan and reduce heat to medium-low.
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Spread half of the mango evenly over the tortilla, then top with half of the peppers, scallions, cilantro and Brie strips.
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Top with the first tortilla.
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Cover the pan with a lid, reduce heat to medium-low, and cook for 2 minutes.
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Flip the quesadilla with a spatula, re-cover the pan, and continue cooking for 2 more minutes.
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(Dont worry if a bit of cheese escapes and begins to sizzle loudly.
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).
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Remove the quesadilla from the pan, let sit for 1 minute, then slice into 8 wedges (like a pizza).
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Serve immediately with the sour cream dipping sauce.
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Repeat with the remaining ingredients.
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Sour Cream and Lime Dipping Sauce:.
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Blend sour cream, lime juice and salt with a fork until the mixture is smooth.
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Transfer to a small decorative bowl or teacup and refrigerate.
