Brie and Papaya Quesadillas

Serve as an appetizer with Guacamole (see recipe in Chapter 2), sour cream, and Pico de Gallo (see recipe in Chapter 3). Or add some spicy chicken to the quesadillas to create an easy, one-dish meal.

INGREDIENTS | SERVES 6

1⁄2 medium yellow onion

2 large red chili peppers

1 ripe papaya

1 pound brie

1⁄2 cup water

12 (10") flour tortillas

4 tablespoons butter

4 tablespoons oil

  1. Remove the peel from the onion and cut into 1⁄4"-thick slices. Remove the stems from the chilies and dice the chilies into pieces about 1⁄8" square. Peel and deseed the papaya; dice into pieces about 1⁄8" square. Cut the brie into 1⁄4" strips.
  2. Heat the water on high in a medium-sized skillet until boiling. Remove from heat and add the onion; let stand for 10–15 minutes. Drain and set aside.
  3. Warm the tortillas by placing them in the oven for 10 minutes at 250°F. Melt the butter in a small saucepan over low heat. Add the oil to the butter and stir until mixed. Remove the tortillas from the oven but leave the oven at 250°F.
  4. Place a few strips of cheese on each tortilla. Add several onion slices, 1⁄4 teaspoon of diced chili peppers, and 1 tablespoon of diced papaya. Add another tortilla to make a sandwich, then brush the top tortilla with the butter and oil mixture.
  5. Place the quesadillas 1 at a time in a large skillet on medium heat. Brown both sides. Place the quesadillas on a baking sheet in the oven to keep warm while the others are being made.
  6. Cut each quesadilla into 6 triangular wedges to serve.