Brie Quesadillas with Mango, Walnuts & Scallions

At the beginning of the month, I made a very similar quesadilla with Brie, caramelized onions and papaya. I was so excited for it, except it turns out I don’t love papaya (which of course I figured out after I started eating it). I knew it had potential and I was determined to make it work with mangoes. Mangoes not only have a milder taste, but a firmer texture—both of which work better with a strong, soft cheese like Brie. After seeing this recipe in Rachel Ray’s magazine, I changed up the whole quesadilla, too avoid the monotony of too-many-Brie-quesadillas-in-one-month. However I am dying to try a Brie, mango and caramelized onion combination. Hmm...next month?

Brie Quesadillas with Mango, Walnuts & Scallions
adapted from Rachel Ray . serves 4

8 whole wheat tortillas
1 small wheel Brie cheese (or Camembert), sliced
1/4 c walnuts, chopped
1 mango, peeled and sliced
4 scallions, chopped
pepper
olive oil

Preheat oven to 400F. Arrange four tortillas in a single layer on a baking sheet and cook 2 minutes, until they begin to brown. Place 5 or 6 slices Brie on the tortillas and top with walnuts. Cook 3-5 minutes, until cheese begins to melt and walnuts are toasted. Top with mango slices and all, except 2 T, scallions. Sprinkle with pepper. Cover each quesadilla with an additional tortilla. Cook 3 minutes, until top tortilla is golden brown. Let cool and cut into fours. Arrange on serving platter and top with a drizzle of olive oil and 2 T scallions.