Grilled Brie and Mango Quesadilla

by Nancy Ellison
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My first Brie Quesadilla was devoured somewhere in Arizona, and it is truly an indulgence that is impossible to resist.  Since I love cheese, I use Brie with the rind intact, but if you like a smoother taste, I recommend Alouette Crème de Brie spreadable cheese- either the original or fine herbs style.

If you are making a grilled Brie sandwich, sour dough bread is perfect, if you making quesadillas use corn tortillas.

Sweet onion chopped and sautéed in butter (optional)
Brie cut into 1/4 inch thick slices
Poblano peppers which have been slowly roasted, cooled peeled and sliced
Papaya or Mango peeled and sliced
Corn tortillas
Hot sauce (optional… as the taste is delicate)

Lightly dab both sides of a tortilla with corn oil
Lightly Heat the tortillas on a grill or large skillet and then flip. On the heated side place ingredients and fold
Grill turning until lightly browned and melted.
The final flavor is delicate and smokey


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