Brie and Walnut Quesadillas with Tropical Fruit Salsa
INGREDIENTS
  • Cooking Time: 10
  • Servings: 16
  • Preparation Time: 15
  • 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
  1. FOR SALSA: Toss all ingredients in large bowl. Season with salt and pepper.
  2. (Can be made 3 hours ahead).
  3. Cover; chill.
  4. FOR CANDIED MAPLE WALNUTS: Preheat oven to 300 degrees.
  5. Line rimmed baking sheet with foil.
  6. Combine walnuts and maple syrup in medium bowl; toss to coat.
  7. Spread out nuts on sheet.
  8. Bake until browned and dry, stirring often, about 22 minutes.
  9. Cool.
  10. Remove foil.
  11. Coarsley chop nuts.
  12. (Can be made 3 days ahead. Store airtight at room temperature.)
  13. FOR QUESADILLAS: Butter tortillas on 1 side; place buttered side down on large rimmed baking sheet.
  14. Top half of each tortilla with cheese, cilantro springs, and nuts.
  15. Fold tortillas in half; press lightly.
  16. (Can be made 1 day ahead. Cover; chill.)
  17. Preheat oven to 300 degrees.
  18. Working in batches, cook tortillas in heavy large skillet over medium heat until golden and cheese melts, about 1 minute per side.
  19. Transfer to baking sheet.
  20. Keep warm in oven.
  21. Cut each into 3 wedges and serve with salsa.
RECIPE BACKSTORY
Recipe courtesy of Bon Appetit, May, 2003