Best Brie And Walnut Quesadillas With Tropical Fruit Salsa Recipes

LOBSTER QUESADILLA WITH TROPICAL FRUIT SALSA

Steps:

• In a large skillet, heat the oil over medium-high heat. Add 1 1/2 cups red peppers, the green peppers, onion, cumin, and cayenne pepper. Cook until the vegetables are tender, but still firm, about 7 to 8 minutes. Remove from the heat and cool.
• In a medium bowl, mix the lobster meat, cheese, jalapenos, salt, and cooled pepper mixture. Divide the mixture into 6 portions. Sandwich each portion between 2 tortillas, spreading the lobster mixture evenly.
• Heat a grill or large skillet over medium heat and film the bottom with some of the butter. Place as many quesadillas as will fit without touching, and cook each side until the tortillas are golden brown and the cheese has melted, about 5 minutes. Repeat with remaining butter and quesadillas.
• Cut quesadillas into wedges. Place the quesadillas on plates and garnish with remaining red pepper, the green onion, sour cream, and a pineapple top. Serve immediately with Tropical Fruit Salsa.
• In a medium bowl, combine all ingredients and mix well. Refrigerate for 45 minutes to 1 hour before serving.

TROPICAL FRUIT QUESADILLAS

Steps:

• Cut and mix fruit and set aside.
• Pan-fry one side of each tortilla (over medium heat in butter).
• Add 1/2 cup of fruit to half a tortilla, drizzle with caramel and top with brie slices.
• Fold closed, cook each side until brown.
• Serve with caramel sauce over top.

BRIE, PAPAYA AND ONION QUESADILLAS

Steps:

• Preheat oven to 425°F. Heat oil in medium skillet over medium-high heat. Add onion and jalapeño and sauté until onion is just tender, about 4 minutes; cool slightly.
• Arrange 4 tortillas on heavy large baking sheet. Arrange Brie, then cilantro, papaya and onion mixture over tortillas, dividing equally. Top each with another tortilla, pressing to adhere.
• Bake quesadillas until cheese melts and filling is heated through, about 8 minutes. Transfer quesadillas to plates; cut into wedges. Serve passing sour cream and salsa, if desired.

MANGO BRIE QUESADILLA

Steps:

• Remove Brie from freezer to let warm up. Carefully remove skin from mango and cut away from seed as much of meat as possible (remember mangos have a flat seed, so you should be able to get 2 large meaty pieces) Carefully slice mango into thin strips. By this time the Brie has begun to thaw, and should slice easily into very thin strips. (Brie, being such a soft cheese, could never otherwise be sliced, unless frozen first.) Lay a tortilla on a work surface and place 2/3 of the Brie slices on the tortilla. Add about 6 to 8 of the mango slices, and top with remaining Brie. (This will glue the quesadilla together when cooked.) Top with remaining tortilla and press together.
• Heat nonstick 10-inch saute pan and add butter on medium heat. Saute quesadilla until golden brown on both sides. Remove from heat and allow to cool 5 minutes, cut into 8 slices and top with Avocado Salsa.
• In a large bowl, mix together all salsa ingredients. Let sit at room temperature for at least 15 minutes to let the flavors mingle.

BRIE AND WALNUT QUESADILLAS WITH TROPICAL FRUIT SALSA

Steps:

• SALSA.
• Toss all ingredients in large bowl.
• Season with salt and pepper.
• Cover, chill.
• QUESADILLAS.
• Butter tortillas on one side; place buttered side down on large rimmed baking sheet.
• Top half of each tortilla with cheese, cilantro and nuts.
• Fold tortillas in half; press lightly.
• Can be made one day ahead, cover, chill.
• Preheat oven to 300°.
• Working in batches, cook tortillas 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 each into 3 wedges. Serve with salsa.
• CANDIED MAPLE WALNUTS.
• Preheat oven to 300°F.
• Line rimmed baking sheet with foil.
• Combine walnuts and syrup in medium bowl; toss to coat.
• Spread nuts on sheet and bake until browned and dry, stirring often, about 22 minutes.
• Cool. Remove from foil. Coarsely chop nuts. Can be made 3 days ahead.