Brie And Walnut Quesadillas With Tropical Fruit Salsa Recipe

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)

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.