The mango in this recipe can be replaced by any tangy fruit like papaya, grape, or citrus. Also, if you prefer make a salsa out of these fruits and serve on top of the quesadillas. Either way, you'll still get that delectable combination of brie and fruit.
1/2 cup yellow onion - thinly sliced
1/2 cup water
10 flour tortillas
1 pound Brie - cut 1/4 inch thick
2 poblano peppers - roasted and peeled
1 ripe mango - peeled and diced
1/4 cup oil
Halve the onion slices. Heat the water in a medium skillet over high heat. Add the onion, remove from heat, and let stand until the slices are wilted (12 minutes). Drain and set aside.
Put a few strips of Brie on half of flour tortilla. Add a few onion strips, diced poblanos, and mango. Fold the tortilla over and brush top with oil. Heat a skillet over medium heat and brown the tortilla, oiled side down. While it is browning, brush top side with oil. Flip, and brown other side. Cut into 3 equal wedges and serve. Repeat with remaining ingredients.
Calories: 72 Calories From Fat: 46%
Protein: 2g Carbohydrate: 8g
Cholesterol: 4mg Sodium: 80mg