Savory Summer Cheese Fix

Last night's party at Scout & Molly's was so much fun. There was a great turn out, and I liked just about everything the boutique had to offer. Pictures from the event to be posted later tonight/tomorrow!

So the weekend's coming up, (WOOO) and if you're anywhere near Charlotte, it's going to be HOT. Here is something you can slap together, that was a staple at summer parties I helped cater 2 summers ago. The perfect combination of sweet and salty, with OF COURSE, some cheesy goodness:






Mango Brie Quesadillas.

Buy:

Tortillas - as big as you want them, but I would go for 8 inches
1 mango (could use pear, if you are weird and hate mango)
2 jalapeno chiles, minced
2 scallions, diced
1/2 cup cilantro leaves, chopped
at least 8 oz of BRIE (remove rind before using)
sour cream
lime juice
salt

Make:

1. Heat a 10-inch nonstick saute pan over medium-high heat. Place 1 tortilla in the dry pan for approximately 1 minute per side, or until it just begins to brown. Remove. Repeat with the second tortilla. (If your tortilla expands like a blowfish, poke it with a fork to release the hot air.)
2. After the second tortilla has browned, leave it in the pan and reduce heat to medium-low.
3. Spread half of the sliced mango evenly over the tortilla, then top with half of the peppers, scallions, cilantro, and Brie strips. Top with the first tortilla. Cover the pan with a lid, reduce heat to medium-low, and cook for 2 minutes.
4. Flip the quesadilla with a spatula, re-cover the pan, and continue cooking for 2 more minutes. Cheese should be oozing at this point. Try to contain excitement.
5. Remove the quesadilla from the pan, let sit for 1 minute, then slice into 8 wedges (like a pizza).

Sour Cream Dipping Sauce:
Blend sour cream, lime juice and salt with a fork until the mixture is smooth. Transfer to a small decorative bowl or teacup and refrigerate.

Rub on some Aloe Vera to seal in that tan, relax in the AC, and Enjoy your 'dilla!!