Brie and Walnut Quesadillas with Tropical Fruit Salsa


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Serves 16 | Prep Time 15 | Cook Time 10

Why I Love This Recipe

Recipe courtesy of Bon Appetit, May, 2003


Ingredients You'll Need

Salsa:
1 cup 1/3-inch dice peeled cored pineapple
1 cup 1/3-inch dice peeled pitted mango
1 cup 1/3-inch dice peeled seeded papaya
1/2 cup 1/3-inch dice red bell pepper
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 serrano chile, minced, with seeds
Quesadillas:
Butter, room temperature
8 8-inch flour tortillas
1 pound chilled Brie, rind trimmed, cut into 1/2-inch-thick slices
24 fresh cilantro sprigs
1 cup Candied Maple Walnuts
Candied Maple Walnuts:
1 cup walnut halves
2 tablespoons pure maple syrup



Directions

FOR SALSA: Toss all ingredients in large bowl. Season with salt and pepper.


(Can be made 3 hours ahead).


Cover; chill.


FOR CANDIED MAPLE WALNUTS: Preheat oven to 300 degrees.


Line rimmed baking sheet with foil.


Combine walnuts and maple syrup in medium bowl; toss to coat.


Spread out nuts on sheet.


Bake until browned and dry, stirring often, about 22 minutes.


Cool.


Remove foil.


Coarsley chop nuts.


(Can be made 3 days ahead. Store airtight at room temperature.)


FOR QUESADILLAS: Butter tortillas on 1 side; place buttered side down on large rimmed baking sheet.


Top half of each tortilla with cheese, cilantro springs, and nuts.


Fold tortillas in half; press lightly.


(Can be made 1 day ahead. Cover; chill.)


Preheat oven to 300 degrees.


Working in batches, cook tortillas in heavy large skillet over medium heat until golden and cheese melts, about 1 minute per side.


Transfer to baking sheet.


Keep warm in oven.


Cut each into 3 wedges and serve with salsa.


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