- 1 whole sweet red pepper
- 1 'Jalapeņo' pepper, membranes removed and seeded, diced
- 1 mango, peeled and chopped
- 2 tablespoons [30 mL] freshly chopped coriander
- Juice of 1 lime
- 8 small tortillas
- 1/2 pound [227 g] really cold Brie cheese, sliced
- Freshly ground black pepper
- 1 tablespoon [15 mL] olive oil
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- Preheat barbecue to high intensity.
- To roast sweet red pepper, transfer whole sweet red pepper directly onto hot barbecue rack; roast sweet pepper turning pepper from time to time, to blacken the skin all over.
- Leave sweet pepper to cool until it can be handled.
- Peel, half, remove membranes, seed the chop sweet red pepper.
- Into a medium bowl, mix together chopped roasted sweet red pepper, 'Jalapeņo' pepper dices, chopped mango and coriander, and lime juice.
- Arrange tortillas side-by-side onto a flat surface.
- Arrange Brie cheese slices onto one half of half of the tortillas.
- Well drain mango mixture to remove excess liquid to prevent soaking tortillas.
- Evenly spoon half of the mango mixture all over Brie cheese slices; pepper to taste.
- Repeat with remaining tortillas, Brie cheese slices and mango mixture.
- Fold other half of tortillas over filling half.
- Lower barbecue temperature to low.
- Brush tortillas with olive oil to prevent from sticking to the rack, and get just a little crisp tortillas.
- Barbecue tortillas for 1 to 2 minutes on each side, to melt the cheese.
- Transfer tortillas onto a wooden cutting board; cut tortillas into wedges, and serve.
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