Mango and Brie Quesadilla

Photo: National Mango Board

From: Cheeky’s, Palm Springs, CA. Yield: 1 10” quesadilla

8 oz. thinly sliced ripe fresh mango, sliced 1/8” thick (36 slices)
4 oz. double cream Brie, sliced 1/8” (12 slices)
1 10” flour tortillas

Arrange cheese and mango slices on one tortilla. Top with second tortilla. Bake at  350°F on a baking sheet, or in a frying pan over medium heat for 5 to 7 minutes until cheese is melted. Cut into wedges. Serve with pico de gallo or guacamole if desired.