Brie and Walnut Quesadillas With Tropical Fruit Salsa |
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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 8 |
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Want to try this one. Ingredients:
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 |
Directions:
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.
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