Un brunch particolare

Some time ago I made a really nice brunch for Lucas and myself, using a recipe that I found on my favorite 'San Francisco flavors' cookbook. I never had time to post about it, and this is now the perfect occasion, as it sports the fruit chosen for this month 'A fruit a month' event: papaya!
To be really honest, I don't usually like papaya too much. This is strange, because I like almost anything. Papaya has a strange aftertaste that somewhat bothers me, when I eat it raw: after the sweet feeling, there is something that remains in my mouth and reminds me of fermentation and, somehow, cheese. I know it's just a weird idea that I have, but I cannot it too much of it raw. But, in this particular dish I'm showing, I really liked it. Maybe because the person who thought about it somehow read my mind and decided to accentuate this 'aftertaste' by just combining it with.. brie! So, here I present to you...

Quesadilla con brie e papaya / Papaya and brie quesadilla
(Recipe adapted from 'San Francisco flavors' - originally, the quesadillas are baked, and more fats are used).

Prepare the filling by mixing one papaya, peeled and diced, one onion, thinly sliced, the juice of two limes, 1 jalapeno chilli, minced, and 1/2 bunch cilantro. Melt 1 tbsp butter in a separate bowl. Lightly butter (with a separate piece of butter) an anti-sticking pan, and place it on the stove on moderate heat. Place a large tortilla on it, and add some of the papaya mix on half of it. Add a few pieces of brie (you choose how much). Close the other half on top, and brush with some of the melted butter. After ~5 min, flip the quesadilla paying attention not to pour the filling everywhere in the pan. Brush more butter on top of the quesadilla, and cook for a few more minutes, till the brie is melted. Repeat till all the filling is finished. I used only half of it, it was enough for a brunch for two. The quesadillas should be eaten hot.. They can also be used as appetizers, if you cut them in wedges before serving. I made them a few times, as they are really quick to prepare and delicious, and unusual too!