to make the salsa, mix cranberry sauce, apple, pecans, horseradish and orange zest. Set aside.
Sprinkle diced Brie, about 1/3 cup, on one half of each tortilla. top with a ham slice. Fold tortilla in half, forming a half moon shape.
Melt 1 Tbsp. butter in large skillet over medium heat. Put 2 filled tortillas in skillet and cook for about 1 minute on each side or til browned and crisp. Repeat with remaining butter and filled tortillas.
Cut each quesadilla into 4 wedges. Serve topped with cranberry salsa. Makes 24 appetizer servings.