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Mango and Brie Quesadilla with Sour Cream/Yogurt and True Lime Dipping Sauce
Description
If this sounds rich and delicious, it is!
Ingredients
4 (8-inch) flour tortillas
1 ripe mango, peeled and sliced
2 jalepeno chiles or 1 serrano chili, minced
2 scallions, trimmed and diced
1/2 cup cilantro leaves, chopped
8 ounces Brie, sliced into long, 1/4-inch slices (rind removed)
1/4 cup sour cream or plain yogurt
6 True Lime packets or 1/2 teaspoon True Lime from shaker
Salt, to taste
1 ripe mango, peeled and sliced
2 jalepeno chiles or 1 serrano chili, minced
2 scallions, trimmed and diced
1/2 cup cilantro leaves, chopped
8 ounces Brie, sliced into long, 1/4-inch slices (rind removed)
1/4 cup sour cream or plain yogurt
6 True Lime packets or 1/2 teaspoon True Lime from shaker
Salt, to taste
Directions
- Heat 10-inch nonstick saute pan over medium-high heat.
- Place tortilla in dry pan for approximately one minute per side, remove as it begins to brown.
- Repeat with second tortilla. (If tortilla expands with air, poke with fork to release.) Leave in pan and reduce heat to medium-low.
- Spread half of the mango evenly over the tortilla.
- Top with half of the peppers, the entire amount of scallions, cilantro and Brie strips.
- Place first tortilla over mixture.
- Cover pan with lid, cook for 1 to 2 minutes. Do not overcook.
- Flip quesadilla with spatula, replace lid and continue cooking for an additional 1 to 2 minutes.
- Remove quesadilla from pan, allowing it to cool for 1 minute.
- Slice into 8 wedges.
- Serve immediately with sour cream/yogurt dipping sauce.
Sour Cream/Yogurt and True Lime Dipping Sauce
- Blend sour cream (or yogurt), True Lime and salt with a fork until the mixture is smooth.
- Transfer to a small bowl and refrigerate.
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