Place the brie in the freezer before peeling and the rind will come off quicker, says Emily Carlos of the Central Market Cooking School. It will also make the brie easier to slice.
Mango and Brie Quesadillas
8 (6-inch) flour tortillas
1 pound firm brie cheese, rind removed, cut into very thin wedges
2 medium mangoes, peeled and cut into 32 thin slices
1 large avocado, peeled, seeded and cut into thin slices
4 green onions and tops, sliced thin (optional)
Lay the flour tortillas on work surface. Divide cheese wedges into 8 equal portions (about 2 ounces each). Arrange a portion of the cheese wedges on the lower half of each tortilla. Place 4 mango slices on top of the cheese wedges. Top with several slices of avocado. Scatter an equal portion of the green onions, if using, over the mango and avocado slices. Fold the top half of each tortilla over the filling and press down firmly. Place the quesadillas on a parchment paper-lined baking sheet.
Heat a flat-top griddle to medium high. Place the quesadillas on the grilled, cheese side down, and grill until cheese begins to melt, about 2 1/2 minutes. Carefully turn them over and grill on the other side until filling is warm and quesadillas are sealed together by the melted cheese, another 2 1/2 minutes. Remove from grill and slice each quesadilla into three wedges. Return to baking sheet and keep warm in an oven on a low temperature. When ready to serve, arrange on a platter.
Makes 24 wedges.
From “Don Strange of Texas” by Frances Strange and Terry Thompson-Anderson