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Brie and Papaya Quesadillas
1/2 Yellow onion; thinly sliced
1 lb Brie; cut in 1/4 inch strips
2 Poblano chilies; roasted, diced
1 Ripe papaya; peeled, seeded, and diced
1/2 c Water
4 tb Oil
4 tb Butter
Heat the water in a medium skillet over high heat. Add the onions,
remove from heat, and let stand until the slices are wilted, about 12
minutes. Drain and set aside. Heat tortillas over burner, until warm
on both sides. To make quesadillas, put a few strips of cheese on
half of each tortilla. Add several onion strips and 1 tablespoon of
the diced chilies and papaya. Fold the tortillas over and brush with
the mixture of melted butter and oil. Preheat the oven to 200
degrees. Heat a skillet over medium heat and brown the quesadillas on
both sides. Place on a cookie sheet in the oven to keep warm while
browning the remaining quesadillas. Cut each into 3 triangular wedges
and serve. NOTE: Can be made a day in advance, bring them to room
temperature before baking.
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