The classic quesadilla of Mexico is updated here with Brie cheese and sweetened nuts, and served as an appetizer with a bright and tangy salsa of fresh mango and pineapple. This salsa is also wonderful served on grilled chicken or fish.
- 1 pound brie cheese, well chilled
- 12 5- or 6-inch flour tortillas
- 1 small bunch cilantro, large stems removed
- 1/2 cup candied walnuts (recipe follows)
- Nonstick cooking spray
- 1 1/2 cups fresh fruit salsa (recipe follows)
- Candied Walnuts
- (Makes about 1 cup)
- 1 cup walnut pieces
- 2 tablespoons maple syrup
- Fresh Fruit Salsa
- (Makes about 1/2 cups)
- 1/2 cup diced pineapple
- 1/2 cup diced mango (about 1 medium mango)
- 1/4 cup diced red bell pepper (about 1//4 pepper)
- 2 tablespoons cilantro, chopped
- 1/2 serrano chile, chopped
- 1 teaspoon sugar, or to taste
- 2 teaspoons rice wine vinegar, seasoned or plain, or to taste
- Juice of one lime
- Sprinkle of salt, or to taste
Cut the rind off the sides of the Brie and cut it into 1/2-inch-thick slices. Lay 6 of the tortillas out on a clean work surface. Divide the Brie and Candied Walnuts evenly among the tortillas and place 4 to 6 sprigs of cilantro on each. Place the remaining tortillas on top to enclose the filling. Chill, wrapped in plastic wrap, for at least 1 hour and up to 8 hours.
Heat a flat griddle over medium-high heat. Spray the griddle lightly with nonstick cooking spray and cook the quesadillas, turning once, until they are slightly browned, about 5 minutes. Place them on a cutting board and allow them to set up for a minute or two before cutting each into 8 wedges. Serve with Fresh Fruit Salsa.
Candied Walnuts: In a bowl, toss the walnuts with the maple syrup to coat. Place the walnuts on a foil-lined sheet and bake them at 300°F for 20 to 25 minutes, stirring several times, until they are lightly browned and the syrup has reduced to a glaze. Allow them to cool slightly, then remove them from the foil and store them in an airtight container until ready to serve, or for up to 2 weeks.
Fresh Fruit Salsa: In a nonreactive mixing bowl, gently mix all salsa ingredients. Check the seasoning, adding sugar, vinegar, or salt to taste. Chill for no more than 1 hour and serve with Brie Quesadillas.
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Submitted By: b smith
Brie Quesadillas with Fresh Fruit Salsa