Brie Quesadillas with Mango Guacamole

 

1

medium avocado, pitted, peeled and quartered

1/2

small jalapeño chile, seeded, finely chopped

1

small clove garlic, finely chopped

2

tablespoons lime juice

1/4

cup chopped fresh cilantro

1/8

teaspoon salt

1/2

medium mango, cut in half lengthwise, seed removed, peeled and diced

6

(8-inch) Old El Paso® flour tortillas for burritos (from 11.5-oz package)

1

round (6 to 7 oz) Brie cheese, cut into 1/8-inch strips (not wedges)

1/4

lb thinly sliced cooked ham (from deli)

1

tablespoon vegetable oil

• 1 In food processor, place all guacamole ingredients except mango. Cover; process with 3 or 4 on/off turns until coarsely chopped. Place in small bowl; stir in mango. Set aside.
• 2 Top half of each tortilla with cheese and ham. Fold tortilla over and press down. Brush tops with oil.
• 3 Heat 12-inch skillet over medium-high heat. Place 3 quesadillas, oil sides down, in skillet. Brush tops with half of remaining oil. Cook 2 to 3 minutes, turning once, until both sides are golden brown and cheese is melted. Repeat with remaining quesadillas and oil. Cut each into 4 wedges. Serve with guacamole.