10 tortillas
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 tbsp. oil
4 tbsp. 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.