Instructions: Heat water in a skillet over high heat. Add onions, cover, remove from heat and let stand until wilted, about 10 minutes. Drain and set aside.

Heat a well-seasoned skillet or nonstick frying pan. Heat tortillas 15 seconds on each side to soften. Preheat oven to 200 degrees.

Lay one tortilla on a plate, add a few onion strips, strips of brie, diced poblano and fruit to half of one side; fold the other half over. Brush top of tortilla with melted butter and oil, turn over and brush the other side. Place quesadillas in skillet and brown; turn and brown other surface; set aside on cookie sheet in the oven to keep warm. When all are done, remove from oven and cut each quesadilla into 3 wedges. Garnish with a few extra onion strips and finely chopped poblanos.

Makes 30 wedges.

Note: These may be prepared the night before to the point of filling. Cover to keep tortillas from drying out. Bring to room temperature, grill (in skillet) and cut.

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