These gorgeous treats are a perfect snack anytime – me and my mates love them at half time when we’re watching the footie! You can use all sorts of fillings, but I love the combination of brie & mango. They can be prepared up to an hour in advance, covered with clingfilm & kept at room temperature; then simply flash through the oven when you’re ready to serve.
Preheat the oven to 200 degrees C/400 degrees F/gas 6 and heat a ridged griddle pan over a medium heat until very hot. Brush one side of each tortilla with a little olive oil. Place one tortilla in the pan, oiled side down, and cook for 1 minute until nicely marked, pressing down with a spatula. Repeat with the remaining tortillas.
Set the tortillas on baking sheets, marked-side down. Place a layer of brie on each and then scatter over the chilli, mango and spring onions. Season to taste. Cover with the remaining tortillas, marked-side up, and bake for about 5 mins or until heated through and the Brie has melted.
Allow the Quesadillas to cool slightly for ease of handling, then cut each one into eight wedges with a serrated knife or pizza cutter. To serve, arrange on warmed plates or one large platter.
- 8 soft flour tortillas
- olive oil, for brushing
- 350g (12oz) Brie, thinly sliced
- 1 mild chilli, seeded & finely chopped
- 1 ripe mango, peeled, stoned & thinly sliced
- 2 spring onions, thinly sliced
- salt & freshly ground black pepper