Quesadillas De Queso Camembert De Normandie - cooking recipe

Ingredients

8 flour tortillas (approximately 8-inch diameter) or 8 spelt tortillas (approximately 8-inch diameter)
8 ounces camembert cheese
Salsa
1 cup granny smith apple, peeled, seeded and diced small
1/2 cup red onion, diced small
1/2 cup firm tomatoes, diced small
1 tablespoon green jalapeno, minced
3 tablespoons fresh lime juice
2 tablespoons fresh basil, minced (NOT dried)
1 tablespoon walnut oil

Preparation

Wrap the Camembert in plastic wrap and place in the freezer for 1 hour. Grate using a cheese grater. Set aside.
TORTILLAS: Heat a 10\" non-stick skillet over medium heat. Place one tortilla in the skillet and sprinkle evenly with one quarter of the grated Camembert. Top with a second tortilla, pressing down gently. When nicely browned, flip the quesadilla over and brown the other side. Transfer to a warming plate.
Repeat the process with the remaining tortillas and Camembert.
SALSA: Combine the apple, red onion, tomato, jalapeno and lime juice in a non-reactive bowl. Stir in the walnut oil and fresh basil.
TO SERVE: Slice each quesadilla into quarters and arrange attractively on a serving platter with the salsa on the side.