Quesadillas With Brie, Walnuts and Pomegranate Hot Pepper Jelly

Butter, room temperature
8 x 8-inch diameter flour tortillas
1 pound chilled Brie, rind trimmed, cut into ½ inch thick slices
24 fresh cilantro sprigs
1 cup toasted walnuts
Artisan Edibles Pomegranate Hot Pepper Jelly
Sour Cream

Butter tortillas on 1 side; place buttered side down on large rimmed baking sheet.  Top half of each tortilla with cheese, cilantro sprigs, and nuts.  Fold tortillas in half; press lightly.  (Can be made 1 day ahead.  Cover, chill.)

Preheat oven to 300 deg F.  Working in batches, cook tortillas in heavy large skillet over medium heat until golden and cheese melts, about 1 minute per side.  Transfer to baking sheet.  Keep warm in oven.  Cut each into 3 wedges.  Top with sour cream and Pomegranate Hot Pepper Jelly.