Brie and Walnut Quesadillas With Tropical Fruit Salsa

Want to try this one.

• Ready In: 1 hr 5 mins
• Serves: 4-8

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

Directions

1. SALSA.
2. Toss all ingredients in large bowl.
3. Season with salt and pepper.
4. Cover, chill.
5. QUESADILLAS.
6. Butter tortillas on one side; place buttered side down on large rimmed baking sheet.
7. Top half of each tortilla with cheese, cilantro and nuts.
8. Fold tortillas in half; press lightly.
9. Can be made one day ahead, cover, chill.
10. Preheat oven to 300°.
11. Working in batches, cook tortillas in heavy large skillet over medium heat until golden and cheese melts, about 1 minute per side.
12. Transfer to baking sheet. Keep warm in oven. Cut each into 3 wedges. Serve with salsa.
13. CANDIED MAPLE WALNUTS.
14. Preheat oven to 300°F.
15. Line rimmed baking sheet with foil.
16. Combine walnuts and syrup in medium bowl; toss to coat.
17. Spread nuts on sheet and bake until browned and dry, stirring often, about 22 minutes.
18. Cool. Remove from foil. Coarsely chop nuts. Can be made 3 days ahead.