This is great vegetarian summer appetizer that outfits a familiar old form--the quesadilla--with a whole new attitude that covers the hot/sour/salty/sweet spectrum. Especially good served with riesling:
8 flour tortilla
healthy wedge of diced brie (rind removed), diced
finely diced fresh seeded jalapeno peppers, to taste
handful cilantro leaves
1 mango, peeled and sliced thin, blotted dry
Lay out four tortillas and sprinkle with brie and other ingredients. Press second tortilla on top of each and grill in hot pan, 2-3 minutes, or place two quesadillas each on a cookie sheet and pop into a screaming hot oven for several minutes until hot through and edges start to brown. Remove, cut into wedges with a pizza blade, and serve.
