Best Tropical Fruit Quesadillas Recipes

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

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.

Nutrition Facts : Calories 1116.9, Fat 71, SaturatedFat 31, Cholesterol 143.9, Sodium 1518.4, Carbohydrate 86.5, Fiber 8.2, Sugar 22.2, Protein 38.6

BRIE AND WALNUT QUESADILLAS WITH TROPICAL FRUIT SALSA image

Yield 10 servings

Number Of Ingredients 14

SALSA
1 cup 1/3-inch dice peeled cored pineapple
1 cup 1/3-inch dice peeled pitted mango
1 cup 1/3-inch dice peeled seeded papaya
1/2 cup 1/3-inch dice red bell pepper
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 serrano chile, minced, with seeds
QUESADILLAS
Butter, room temperature
8 8-inch-diameter flour tortillas
1 pound chilled Brie, rind trimmed, cut into 1/2-inch-thick slides
24 fresh cilantro sprigs
1 cup Candied Maple Walnut (see recipe)

Steps:

FOR SALSA: Toss all ingredients in large bowl. Season with salt and pepper. (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 sprigs, and nuts. Fold tortillas in half; press lightly. (Can be made 1 day ahead. Cover; chill.) Preheat oven to 300 degrees 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.

Tropical Fruit Quesadillas image

Provided by DanDrake

Categories Dessert

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

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.