Mango and Brie Quesadilla with Sour Cream and Lime Dipping Sauce

Yield: 4

Ingredients:

Mango and Brie Quesadilla

4 x 8 inch flour tortilla
1 serano chili or 2 jalapeno chili, minced
2 scallion, trimmed, and, diced
1 ripe mango, peeled, and, sliced
1/2 cup lightly packed fresh cilantro, leaves, chopped, stems discarded before before measuring
8 oz brie cheese, sliced into 1/4-inch slices

Directions:

Tortillas are available in all grocery stores but sometimes hidden in the refrigerated or frozen food sections.
The mango, if unavailable, may be replaced with a papaya o pear
Rind removal for the Brie is optional—but I always remove it
Heat a 10-inch nonstick sauté 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.)
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.
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.)
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.
Repeat with the remaining ingredients.

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.