| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Tex-Mex |
Appetizers, Vegetables, Cheese, Tex-mex |
6 |
Servings |
INGREDIENTS
| 1 |
tb |
Vegetable oil |
| 1 |
|
Red onion; chopped |
| 4 |
|
Ripe plums; diced |
| 1 |
|
Jalapeno pepper; diced or |
|
|
; 1/4 ts chili flakes |
| 1/4 |
c |
Lime juice |
| 2 |
tb |
Fresh coriander; chopped or |
|
|
; basil leaves |
|
|
Salt |
|
|
Pepper |
| 1 |
lb |
Brie or camembert cheese rind removed |
| 8 |
|
Flour tortillas (10-inch) |
| 1/4 |
c |
Butter; for frying |
INSTRUCTIONS
SALSA
OTHER REQUIREMENTS
1. To make salsa: heat oil in skillet on medium high heat. Add onion and
saute until softened, about 2 minutes. Add jalapeno and plums and stir
together with onions. Stir in lime juice, bring to boil and remove from
heat. Stir in coriander, season with salt and pepper and cool.
2. Cut brie into strips. Place 1/4-cup brie and 2 tb salsa on one half of
tortilla. Season to taste. Fold over pressing edges together.
3. Heat remaining butter in skillet on high heat. Fry tortillas about 2
minutes per side until browned. Place in oven to keep warm. Alternatively,
place quesadillas on oiled cookie sheet and oil tops. Place in 400F(200C)
oven and bake for 10 minutes or until browned. To serve cut each tortilla
into three.
These can be make ahead and reheated when needed in 350F(180C) oven until
cheese melts.
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