Ice Apple and Brie Quesadilla with Mango Salsa

1 Large Ice Apple, ¼ and Slice the Long Way

4 OZ Brie, Diced

1 – 12 inch Spinach Flour Tortilla

2 Tbsp. Butter

½ Mangos, Small Dice

1 Tbsp Bell Pepper, Brunoise

1 Tbsp Red Onion, Brunoise

1 Tbsp Cilantro, Chopped

1 tsp. Sherry Vinegar

1 tsp. Honey

 

Assemble quesadilla by evenly spreading the Ice Apple and Brie onto half of the tortilla. Fold other half over and set aside

 

For the salsa toss all ingredients together and set aside.

 

In a large enough sauté pan to hold the tortilla melt 1 oz of the butter on medium-high heat and sauté quesadilla on both sides until evenly golden brown.

 

Slice into 4 portions and serve with the salsa.