brie and walnut quesadillas with tropical fruit salsa

By tammy1365

Ingredients

• Ingredients
• SALSA
• 1 cup 1/3" dice peeled cored pineapple
• 1 cup 1/3" dice peeled pitted mango
• 1 cup 1/3" dice peeled seeded papaya
• 1/2 cup 1/3" dice red bell pepper
• 1/4 cup chopped fresh cilantro
• 2 tbls fresh lime juice
• 1 serrano chile, minced with seeds
• QUESADILLAS
• Butter, room temperature
• 8 8" diameter flour tortillas
• 1 lb chilled brie, rind trimmed, cut into 1/2"-thick slices
• 24 fresh cilantro sprigs
• 1 cup Candied Maple Walnuts (see recipe)

Details

Servings 10
Adapted from epicurious.com

Preparation

Step 1

Preparation
FOR SALSA:
Toss all ingredients in large bowl. Season with S&P (Can be made 3 hours ahead. Cover, chill)

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 F. Working in batches, cook tortilla 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 into 3 wedges. Serve with salsa.