Mango and Brie Quesadilla with Sour Cream/Yogurt and True Lime® Dipping Sauce


4 (8-inch) flour tortillas
1 ripe mango, peeled and sliced
2 jalepeno chiles or 1 serrano chili, minced
2 scallions, trimmed and diced
½ cup cilantro leaves, chopped
8 ounces Brie, sliced into long, ¼-inch slices (rind removed)
¼ cup sour cream or plain yogurt
6 True Lime® packets or ½ teaspoon True Lime® from shaker
salt, to taste)

1. Heat 10-inch nonstick sauté pan over medium-high heat.
2. Place tortilla in dry pan for approximately one minute per side, remove as it begins to brown.
3. Repeat with second tortilla. (If tortilla expands with air, poke with fork to release.) Leave in pan and reduce heat to medium-low.
4. Spread half of the mango evenly over the tortilla.
5. Top with half of the peppers, the entire amount of scallions, cilantro and Brie strips.
6. Place first tortilla over mixture.
7. Cover pan with lid, cook for 1 to 2 minutes. Do not overcook.
8. Flip quesadilla with spatula, replace lid and continue cooking for an additional 1 to 2 minutes.
9. Remove quesadilla from pan, allowing it to cool for 1 minute.
10. Slice into 8 wedges.
11. Serve immediately with sour cream/yogurt dipping sauce.

SOUR CREAM/YOGURT AND TRUE LIME DIPPING SAUCE INSTRUCTIONS:

1. Blend sour cream (or yogurt), True Lime and salt with a fork until the mixture is smooth.
2. Transfer to a small bowl and refrigerate.