Brie And Walnut Quesadillas With Tropical Fruit Salsa - cooking recipe

Ingredients

Salsa
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
Quesadillas
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
Candied Maple Walnuts
1 cup walnut halves
2 tablespoons pure maple syrup

Preparation

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\u00b0.
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\u00b0F.
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.