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Brie and Walnut Quesadillas with Tropical Fruit Salsa

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Member since 2006

Serves 16 | Prep Time 15 | Cook Time 10


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
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

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.


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.

Pairs Well With


Recipe courtesy of Bon Appetit, May, 2003

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