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 the tortilla bubbles up, 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 chilies, green onions, coriander and Brie
strips. Top with the first tortilla.
Flip the quesadilla with a spatula 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.
Sour Cream & Lime Dipping Sauce:
1/4 cup sour cream or plain yogurt
2 tablespoons freshly squeezed lime juice
1/4 teaspoon sea salt
Blend sour cream, lime juice and salt with a fork until the mixture
is smooth.
Transfer to a small bowl and refrigerate until ready to use.
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