These versatile quesadilla can be passed as hors d'oeuvres, or offered at dinner as a first course or at lunch as the entrée.
Recipe information
Yield
Makes 4
Ingredients
1 tablespoon olive oil
1/2 large onion, thinly sliced
2 to 3 teaspoons minced seeded jalapeño chili
8 6-inch-diameter flour tortillas
8 ounces Brie, diced
1/2 cup chopped fresh cilantro
1/2 large papaya, peeled, seeded, thinly sliced crosswise
Sour cream
Purchased salsa (optional)
Preparation
Step 1
Preheat oven to 425°F. Heat oil in medium skillet over medium-high heat. Add onion and jalapeño and sauté until onion is just tender, about 4 minutes; cool slightly.
Step 2
Arrange 4 tortillas on heavy large baking sheet. Arrange Brie, then cilantro, papaya and onion mixture over tortillas, dividing equally. Top each with another tortilla, pressing to adhere.
Step 3
Bake quesadillas until cheese melts and filling is heated through, about 8 minutes. Transfer quesadillas to plates; cut into wedges. Serve passing sour cream and salsa, if desired.
