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Add a photoServings: 12
Ingredients
- 10 tortillas
- 1/2 yellow onion, thinly sliced
- 1 pound brie, cut in 1/4 inch strips
- 2 poblano chilies, roasted, diced
- 1 ripe papaya, peeled, seeded, and diced
- 1/2 c. water
- 4 tbsp. oil
- 4 tbsp. butter
Directions
- Heat the water in a medium skillet over high heat. Add in the onions, remove from heat, and let stand till the slices are wilted, about 12 min. Drain and set aside. Heat tortillas over burner, till hot on both sides.
- To make quesadillas, put a few strips of cheese on half of each tortilla. Add in several onion strips and 1 Tbsp. of the diced chilies and papaya. Fold the tortillas over and brush with the mix 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 hot 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 124g | |
| Recipe makes 12 servings | |
| Calories 332 | |
| Calories from Fat 188 | 57% |
| Total Fat 21.34g | 27% |
| Saturated Fat 9.9g | 40% |
| Trans Fat 0.12g | |
| Cholesterol 48mg | 16% |
| Sodium 425mg | 18% |
| Potassium 188mg | 5% |
| Total Carbs 24.62g | 7% |
| Dietary Fiber 2.6g | 9% |
| Sugars 2.0g | 1% |
| Protein 11.3g | 18% |
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