BRIE AND WALNUT QUESADILLAS WITH TROPICAL FRUIT SALSA

Brie and Walnut Quesadillas With Tropical Fruit Salsa image

Provided by Kitchen Witch Steph

Time 1h5m

Yield 4-8 serving(s)

Number Of Ingredients 14

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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

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.