Mango and Brie Quesadilla With Sour Cream and Lime Dipping Sauce

READY IN: 20mins
Recipe by loveleesmile

Was a little leery--ok who am I kidding--very leery at first. But after one taste I am sold on this flavor combo! From the Surreal Gourmet.

Top Review by Laureen in B.C.

These are Great. I have been making them for a couple of years now. I have served them at many cocktail parties and the guests always love them. I make mini Quesadillas by cut small rounds out of the original Tortillas then filling and baking them. Thanks for Posting

Ingredients Nutrition


  1. Mango and Brie Quesadilla.
  2. Tortillas are available in all grocery stores but sometimes hidden in the refrigerated or frozen food sections.
  3. The mango, if unavailable, may be replaced with a papaya o pear.
  4. Rind removal for the Brie is optional—but I always remove it.
  5. 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.).
  6. 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.
  7. 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.).
  8. 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.
  9. Repeat with the remaining ingredients.
  10. Sour Cream and Lime Dipping Sauce:.
  11. 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.

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