Ingredients

• 1 pineapple cored and sliced in 1/4 inch slices or 1 can sliced pineapple
• 1 jalapeno halved and seeded
• 1 cup fresh raspberries
• 1 package 6-inch flour tortillas
• 1 stick butter, melted
• 1/2 cup granulated sugar mixed with 1/4 teaspoon cinnamon
• 1/2 pound thinly sliced brie cheese
• 1 mango-diced
• 1 cup strawberries-diced
• 1 cup blueberries
• 1 cup heavy cream-whipped
• 2 tablespoons fresh mint-chopped
• toothpicks

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Instructions

1. Grill pineapple and halved jalapeno over heat until nice marks appear on pineapple and jalapeno is tender. Place pineapple, raspberries and 1/4 of the jalapeno in a blender and puree until smooth.
2. Brush tortilla with melted butter and sprinkle with sugar-cinnamon mixture. Place slices of brie on tortilla. Combine fruit mixture and put on top of brie. Roll into enchilada. Use toothpicks if necessary and grill over low heat until cheese is melted.
3. Place enchilada on plate, drizzle fruit sauce over enchilada, top with dollop of whipped cream and garnish wi