Mango And Brie Quesadilla With Sour Cream And Lime Dipping Sauce
Serves: 6
Eloise Gerhold
1 January 1970
Based on User reviews:
47
Spice
52
Sweetness
46
Sourness
35
mins
Prep time (avg)
6.3
Difficulty
Ingredients:
Directions:
1
Heat a 10-inch nonstick saute pan over medium-high heat
2
Place 1 tortilla in the dry pan for approximately 1 minute per side, or until it just begins to brown
3
Remove
4
Repeat with the second tortilla
5
(If your tortilla expands like a blowfish, poke it with a fork to release the hot air
6
) After the second tortilla has browned, leave it in the pan and reduce heat to medium-low
7
Spread half of the mango evenly over the tortilla, then top with half of the peppers, scallions, cilantro, and Brie strips
8
Top with the first tortilla
9
Cover the pan with a lid, reduce heat to medium-low, and cook for 2 minutes
10
Flip the quesadilla with a spatula, re-cover the pan, and continue cooking for 2 more minutes
11
(Don't worry if a bit of cheese escapes and begins to sizzle loudly
12
) Remove the quesadilla from the pan, let sit for 1 minute, then slice into 8 wedges (like a pizza)
13
Serve immediately with the sour cream dipping sauce
14
Repeat with the remaining ingredients
15
Serve with Sour Cream and Lime Dipping Sauce
16
Blend sour cream, lime juice and salt with a fork until the mixture is smooth
17
Transfer to a small decorative bowl or teacup and refrigerate