Instructions: Saute onion and chilies in 2 tablespoons oil in a skillet over medium heat until onion is translucent. If using canned chilies, add to skillet after onion is translucent and cook 3 minutes longer. Remove mixture to a bowl.

Soften tortillas by placing them in a heated nonstick skillet for about 15 seconds per side. Spread half of each tortilla with a thin layer of Brie. Spread a thin layer of onion mixture over cheese and sprinkle lightly with mango. Fold other half of each tortilla over the top.

Combine melted butter and 1/4 cup oil in a bowl. Heat skillet over medium heat. Brush quesadillas with butter mixture and lightly brown on both sides.

Place on a baking sheet in a warm oven while browning remaining quesadillas.

Mix sour cream, lime zest and juice in a bowl. Cut quesadillas into wedges and arrange on platter. Drizzle with sour cream mixture and sprinkle with cilantro.

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