Brie and Walnut Quesadillas/Fruit Salsa

By Pollin

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-diameter flour tortillas
• 1 pound chilled Brie, rind trimmed, cut into 1/2-inch-thick slides
• 24 fresh cilantro sprigs
• 1 cup Candied Maple Walnut (see recipe)

Details

Servings 10
Adapted from epicurious.com

Preparation

Step 1

FOR SALSA:
Toss all ingredients in large bowl. Season with salt and pepper. (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 sprigs, and nuts. Fold tortillas in half; press lightly. (Can be made 1 day ahead. Cover; chill.)
Preheat oven to 300 degrees 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.