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)
Preparation
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.
