BRIE AND WALNUT QUESADILLAS WITH TROPICAL FRUIT SALSA

 

  • Cooking Time: 10
  • Servings: 16
  • Preparation Time: 15

Ingredients

  • 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.

Notes

Recipe courtesy of Bon Appetit, May, 2003

Weekly Recipes and Cookbook Contests!

Need Inspiration? Click Here→Thank
You
Never Miss a Recipe! Sign Up For Our Emails!