Camembert Quesadillas With Spicy Green Apple Salsa

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   Directions

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   1. Wrap the Camembert in plastic wrap and place in the freezer for 1 hour. Trim off the rind. Grate on box grater.

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   2. Heat a 10-inch non-stick skillet over medium flame. Set one tortilla in the skillet and sprinkle evenly with one quarter of the grated Camembert, 1/4 of the Cheddar, and 1/4 of the shredded chicken, if using. Top with a second tortilla, pressing down gently. When nicely browned, flip the quesadilla over and brown the other side. Transfer to a platter.

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   3. Repeat the process with the remaining tortillas and quesadilla ingredients.

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   4. For the salsa, combine the apple, onion, tomato and jalapeno in a non-reactive bowl. Stir in the lime juice and the olive oil, if desired. Stir in the chopped basil.

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   5. When ready to serve, cut each quesadilla into quarters and arrange attractively on a plate with the salsa as garnishs

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