Brie And Walnut Quesadillas With Tropical Fruit Salsa

Total Time: 1 hr 5 mins Preparation Time: 45 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 cup peeled and cored pineapple, 1/3-inch dice
• 1 cup peeled and pitted mango, 1/3-inch dice
• 1 cup peeled and seeded seeded papaya, 1/3-inch dice
• 1/2 cup red bell pepper, 1/3-inch dice
• 1/4 cup chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 1 minced serrano chili, with seeds
• 4 tablespoons butter, room temperature
• 8 (8 inch) flour tortillas
• 1 lb chilled brie cheese, rind trimmed (cut into 1/2-inch thick slices)
• 24 fresh cilantro stems
• 1 cup maple candied walnuts
• 1 cup walnut halves
• 2 tablespoons pure maple syrup

Recipe

• 1 salsa.
• 2 toss all ingredients in large bowl.
• 3 season with salt and pepper.
• 4 cover, chill.
• 5 quesadillas.
• 6 butter tortillas on one side; place buttered side down on large rimmed baking sheet.
• 7 top half of each tortilla with cheese, cilantro and nuts.
• 8 fold tortillas in half; press lightly.
• 9 can be made one day ahead, cover, chill.
• 10 preheat oven to 300°.
• 11 working in batches, cook tortillas in heavy large skillet over medium heat until golden and cheese melts, about 1 minute per side.
• 12 transfer to baking sheet. keep warm in oven. cut each into 3 wedges. serve with salsa.
• 13 candied maple walnuts.
• 14 preheat oven to 300°f.
• 15 line rimmed baking sheet with foil.
• 16 combine walnuts and syrup in medium bowl; toss to coat.
• 17 spread nuts on sheet and bake until browned and dry, stirring often, about 22 minutes.
• 18 cool. remove from foil. coarsely chop nuts. can be made 3 days ahead.