Appetizer: Brie, Papaya, and Onion Quesadillas

1 T. olive oil

1/2 lg. onion

2 to 3 tsp. minced seeded jalapeno chili (optional)

8 (6-inch) flour tortillas

8 oz. Brie, diced

1/2 c. chopped fresh cilantro

1/2 lg. papaya, peeled, seeded, thinly sliced crosswise (or 2 mangos)

Preheat oven to 425.  Heat oil in medium skillet over medium high heat.  Add onion and jalapeno and saute until onion is just tender, about 4 minutes.  Cool slightly.  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.  Bake quesadillas until cheese melts and filling is heated through, about 8 minutes.  Transfer quesadillas to plates and cut into wedges.  Serve with sour cream and salsa, if desired.

Jan Swartzentruber

From the Kitchens of CMC

Columbus Mennonite Church

2004