Lately it's been about celebrating the little things - returning to in person school, having yoga students in the yoga studio, seeing my aunt & uncle after 15 months, the longer hours of daylight and sunshine, making travel plans for 2022, etc. I of course, celebrate every little thing with food and when thinking of what to make for Cinco de Mayo I remembered these Quesadillas that I used to make in the summer out on the grill (it brings back so many memories of outdoor get togethers!). They are so good, albeit a little messy to eat, and pair well with margaritas. So enjoy and soak up those little (or not so little) moments - connecting with friends and family...and good food!
Brie & Mango Quesadillas
(takes about 20 mins to prepare)
Ingredients:
1 tablespoon Olive Oil
½ Large Red Onion, chopped
4 Large flour tortillas
8 oz Brie (or 1 wedge), sliced
½ cup Fresh Cilantro, chopped
1 Large Mango, peeled, pitted and sliced thin (can use a peeler)
Instructions:
1, Preheat oven (or grill) to 425 F
2. Heat oil in a small skillet and add onion, sautéing until cooked, about 4 minutes
3. Arrange 2 tortillas on a baking sheet or a grill pan and dividing equally, place slices of brie and mango on tortillas (as if they were pie slices); then sprinkle onion and cilantro over the brie and mango
4. Top each tortilla with another tortilla, pressing slightly to adhere
5. Bake or grill quesadillas until cheese melts and filling is heated through, approximately 4-6 minutes
6. Transfer to a cutting board and slice as if a pie then serve warm and Mangia
