Strip leaves from cilantro stems. Blend cilantro, olive oil and salt together in a food processor or blender.
Peel mango and slice into 1/4-inch slices. But rind off end of Brie and slice into 1/4-inch slices. Alternate layering mango and brie on one-half of flour tortilla. Spread a thin layer of the cilantro sauce on the other half side of the tortilla.
Fold side of tortilla with the cilantro sauce over the side of the tortilla with the mango and brie.
Coat both outer sides of the tortilla with 1 teaspoon of canola oil. Heat a large pan or grill to medium high. Grill the quesadilla for about 2-3 minutes on each side until tortilla has reached a golden brown.
Remove quesadilla to a cutting board and let set for one minutes. Cut quesadilla into interesting, small shapes and repeat process with remaining quesadillas. Serve warm.