Lime Dipping Sauce
Blend sour cream, lime juice and salt with a fork until the mixture is smooth. Transfer to a small bowl or individual ramekins and refrigerate.
Mix chopped chiles, scallions and cilantro in a bowl and set aside.
Now the Cook N Dine Part. Whats That? Don’t have a Cook N Dine Grille. Give us a call.
After warm-up on 5 (orange light off) set temperature to #8 or #9 (varies by model).
When reached, place 1 tortilla onto the dry cooking center and bake from both sides until it just begins to brown. Move tortilla into the warming area, cover with a lid (or use a warming device) and repeat with the others. (If your tortilla expands like a blowfish, poke it with a fork to release the hot air.)
Reduce heat to 7, place a couple of cheese strips on the tortilla (glue for the mango) and spread half of the mango slices evenly over it. Top with half of the chiles, scallions, cilantro and cover with more Brie strips. Place a second tortilla on top, apply gentle pressure from the top, and cover with a domed pan lid (glass frying pan lid works fine). Cook for 2-3 minutes or until cheese begins to melt. Carefully flip Quesadilla over, cover again and continue cooking for another 2-3 minutes.
Transfer Quesadillas to a large, flat plate or board, let sit for 1 minute. Then slice into 6 or 8 wedges (like a pizza) with a very sharp knife. Start cutting from the center, working outward. Serve immediately.
Recipe courtesy of Cook N Dine.