I didn’t know up until a couple of weeks back that brie and mango is a common combo in the tapas world. It goes without saying that I had to try it myself, and I was more than pleasantly surprised with the results.

These babies are a more than substantial lunch and will go down well with pretty much everyone.  I strongly recommend serving them with sweet chilli sauce.

Serves 4

4 tortillas
300g diced mango, chopped into 0.5cm cubes
160g brie, sliced into chunks
4 spring onions
4 tsps chilli oil

sweet chilli dipping sauce, optional

1. Heat 1 tsp oil in a non-stick frying pan (medium heat) and place the tortilla down on the oil.
2. Put a quarter of the brie on one half of the tortilla to let it melt, and top with a quarter of the mango. – see image below if you’re unsure on this.
3. Snip one of the spring onions on top (getting really fine slithers with a pair of scissors).
4. When the cheese is melted and the tortilla has been on the heat for about 2 minutes, it should be crisping up on the bottom. Using a spatula, lift the empty half of the tortilla and fold it over the filled half.
5. Press down ’til it sticks itself. Give it another 30 seconds or so on the heat then serve.
6. Repeat this another 3 times for 3 more quesadillas.

Your track recommendation for this recipe is a blast from the past childhood style, we played this album over and over when I was a kid and I still love it now.

Thanks for reading x