Brie Quesadillas With Fresh Pear Salsa Food

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PEAR AND BRIE QUESADILLAS



Pear and Brie Quesadillas image

Ripe sweet pears and creamy brie are a match made in heaven - especially when sandwiched inside a crisp, warm tortilla.

Provided by Kare for Kitchen Treaty

Time 20m

Number Of Ingredients 4

1 medium-sized soft tortilla
1/4 of a Bosc pear (cut into 5 - 6 slices (or try another type of pear, I'm sure it'll be equally wonderful))
A few thin slices of brie cheese
1/2 small jalapeno pepper (seeded and finely diced (optional))

Steps:

  • Lay the brie cheese and pear slices on one half of the tortilla.
  • Sprinkle with the jalapeno peppers, if using.
  • Fold the tortilla in half and cook in your panini press (my favorite method - no oil needed!) or, to cook in a frying pan, heat 1 - 2 teaspoons of vegetable or canola oil over medium heat. Lay the quesadilla in the pan and let cook for a minute or two until the cheese starts melting and the tortilla begins to brown. Flip and cook on the other side until cheese is melted and both sides are browned.
  • Remove from panini press or frying pan, cut into wedges, and garnish with salsa, fresh sliced tomatoes, avocado, fresh cilantro, and/or sour cream.

GRILLED APPLE AND BRIE QUESADILLA WITH STRAWBERRY APPLE DIPPING SAUCE



Grilled Apple and Brie Quesadilla with Strawberry Apple Dipping Sauce image

Provided by Sandra Lee

Time 18m

Yield 4 quesadilla

Number Of Ingredients 7

1/4 cup cream cheese
8 soft taco size flour tortillas
1/2 pound brie, cut into thin strips
1 apple sliced thin
1 (8-ounce) jar strawberry jam
1/4 cup applesauce
1 pinch ground cinnamon

Steps:

  • Preheat grill pan over medium heat. Spray pan with nonstick spray when ready to start cooking.
  • Spread the cream cheese evenly over 4 of the tortillas. Evenly divide Brie strips on top of the cream cheese. Divide apple slices on top of Brie. Place remaining tortillas on top to make 4 quesadillas.
  • Place each quesadilla on grill pan and grill 3 minutes per side or until tortilla is browned with grill marks. Use spatula to flip tortilla. Once grilled, remove from heat and let cool for about 2 minutes before slicing.
  • Cut each quesadilla into 6 pieces and serve warm. Serve with dipping sauce.
  • For Sauce:
  • Combine all ingredients in a bowl and microwaves for 1 to 2 minutes until hot.

GRILLED GREEN QUESADILLAS WITH BRIE AND HERBS



Grilled Green Quesadillas with Brie and Herbs image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 7

Vegetable cooking spray
4 large spinach flavor flour wraps, available on dairy aisle of larger markets, 12 inch diameter
3/4 pound brie with herbs, sliced
4 tablespoons chopped fresh chives
2 tablespoons chopped fresh tarragon leaves
Sour cream, optional garnish
Salsa, optional garnish

Steps:

  • Get grill or grill pan hot. Spray 1 side of wraps with cooking spray. Place that side down, char the wraps, as many as will fit on your grill or grill pan at the same time, 30 seconds on the first side. Spray opposite side lightly with vegetable cooking spray and turn. Arrange a layer of sliced brie with herbs across half of each flour wrap. Sprinkle cheese with chives and tarragon fold quesadillas in half, covering cheese. Lightly press down on quesadillas, turn and cook 30 seconds longer. Cut into wedges and serve with sour cream and salsa, if desired.

PEAR, CARAMELIZED ONION, AND BRIE QUESADILLAS



Pear, Caramelized Onion, and Brie Quesadillas image

A delicious lunch or picnic quesadilla that's really easy to make. Make it for a crowd or for two; it's also a great party appetizer.

Provided by Katie Greco

Categories     Everyday Cooking

Time 55m

Yield 4

Number Of Ingredients 9

2 teaspoons olive oil
1 sweet onion (such as Vidalia®), thinly sliced
2 tablespoons honey
½ teaspoon dried thyme
salt and ground black pepper to taste
1 (10 ounce) package flour tortillas
cooking spray
6 ounces Brie cheese, cut into 1/4-inch slices
2 ripe d'Anjou pears, sliced 1/4-inch thick

Steps:

  • Heat oil in a skillet over medium heat. Cook onion until soft and translucent, 10 to 15 minutes. Stir in honey, thyme, salt, and pepper; continue to cook until golden brown, about 10 minutes more. Add pears and cook until just softened, 2 to 3 minutes. Remove from heat and set aside.
  • Heat a nonstick skillet over medium heat and grease with nonstick cooking spray. Place 1 tortilla in the skillet and top with 1/4 of the Brie. Add 1/4 of the onion-pear mixture and cover with a second tortilla. Weigh down quesadilla with a smaller skillet or plate and cook until lightly browned on the bottom, 2 to 3 minutes. Flip and continue cooking until browned on the other side, 2 to 3 minutes more. Transfer to a plate.
  • Repeat with remaining tortillas, Brie cheese, and onion-pear mixture. Slice quesadillas into wedges, or wrap in foil to take along for a picnic.

Nutrition Facts : Calories 487.7 calories, Carbohydrate 63.4 g, Cholesterol 42.5 mg, Fat 19.9 g, Fiber 5.8 g, Protein 15.7 g, SaturatedFat 9.1 g, Sodium 759.9 mg, Sugar 20.7 g

CHICKEN AND BRIE QUESADILLAS WITH CHIPOTLE SALSA



Chicken and Brie Quesadillas With Chipotle Salsa image

This is a 1999 runner-up recipe from Southern Living, courtesy of Mary Lou Cook. I did make this, and it is a wonderful, flavorful dish. Instead of serving as an appetizer, I served it for a light lunch for two. You will love that salsa. Prep time includes letting the salsa sit for 1 hour.

Provided by Miss Annie

Categories     Lunch/Snacks

Time 1h25m

Yield 12 appetizers

Number Of Ingredients 12

2 cups chopped plum tomatoes
1 small onion, chopped
3 cloves garlic, minced
3 tablespoons fresh lime juice
2 teaspoons minced canned chipotle chiles in adobo sauce
1/2 teaspoon salt
5 green onions, minced and divided
1/2 cup fresh cilantro, divided
1 cup finely chopped cooked chicken
1 (4 1/2 ounce) can diced green chilies, drained
8 7-inch flour tortillas
8 ounces brie cheese, trimmed and diced

Steps:

  • Stir together first 6 ingredients, with 1/4 cup green onions, and 1/4 cup cilantro.
  • Let stand 1 hour.
  • Stir together remaining green onions, cilantro, chicken and green chiles.
  • Arrange 4 tortillas on a large baking sheet greased with cooking spray.
  • Top evenly with cheese, chicken mixture, and remaining tortillas, pressing down slightly.
  • Bake at 425ºF for 8 to 10 minutes or until cheese melts.
  • Cut into wedges, and serve immediately with salsa.
  • Freeze remaining chipotle chiles in adobo sauce, if desired.

Nutrition Facts : Calories 175.1, Fat 7.7, SaturatedFat 3.9, Cholesterol 18.9, Sodium 414.8, Carbohydrate 19.6, Fiber 1.8, Sugar 2.5, Protein 7.2

BRIE AND WALNUT QUESADILLAS WITH TROPICAL FRUIT SALSA



Brie and Walnut Quesadillas With Tropical Fruit Salsa image

Make and share this Brie and Walnut Quesadillas With Tropical Fruit Salsa recipe from Food.com.

Provided by Kitchen Witch Steph

Categories     Lunch/Snacks

Time 1h5m

Yield 4-8 serving(s)

Number Of Ingredients 14

1 cup peeled and cored pineapple, 1/3-inch dice
1 cup peeled and pitted mango, 1/3-inch dice
1 cup peeled and seeded seeded papaya, 1/3-inch dice
1/2 cup red bell pepper, 1/3-inch dice
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 minced serrano chili, with seeds
4 tablespoons butter, room temperature
8 (8 inch) flour tortillas
1 lb chilled brie cheese, rind trimmed (cut into 1/2-inch thick slices)
24 fresh cilantro stems
1 cup maple candied walnuts
1 cup walnut halves
2 tablespoons pure maple syrup

Steps:

  • SALSA.
  • Toss all ingredients in large bowl.
  • Season with salt and pepper.
  • Cover, chill.
  • QUESADILLAS.
  • Butter tortillas on one side; place buttered side down on large rimmed baking sheet.
  • Top half of each tortilla with cheese, cilantro and nuts.
  • Fold tortillas in half; press lightly.
  • Can be made one day ahead, cover, chill.
  • Preheat oven to 300°.
  • 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. Serve with salsa.
  • CANDIED MAPLE WALNUTS.
  • Preheat oven to 300°F.
  • Line rimmed baking sheet with foil.
  • Combine walnuts and syrup in medium bowl; toss to coat.
  • Spread nuts on sheet and bake until browned and dry, stirring often, about 22 minutes.
  • Cool. Remove from foil. Coarsely chop nuts. Can be made 3 days ahead.

Nutrition Facts : Calories 1116.9, Fat 71, SaturatedFat 31, Cholesterol 143.9, Sodium 1518.4, Carbohydrate 86.5, Fiber 8.2, Sugar 22.2, Protein 38.6

BRIE QUESADILLAS WITH FRESH PEAR SALSA



BRIE QUESADILLAS WITH FRESH PEAR SALSA image

Categories     Cheese     Appetizer

Yield 4 8" quesadillas

Number Of Ingredients 15

1/2 lb Creamy Brie
8 8" Whole Grain Tortillas
Olive Oil
Pam
Fresh Pear Salsa
Fresh Pear Salsa:
2 Pears or 2 cans canned pears in pear juice (about 12oz)
1/2 cup Red onion, chopped
1/4 cup chopped cilantro
1 Tbsp minced ginger
1 Jalapeno, seeded and minced
3/4 tsp. salt
1/2 Yellow pepper
1/2 Red pepper
Juice and zest of 1 lime (can use bottled lime juice and 1/2 tsp orange or lemon zest)

Steps:

  • Quesadillas 1. Freeze cheese unitl very firm but not frozen, about 45 minutes. 2. Cut cheese into 1/2 inch cubes and distribute about 1/2 cup over each tortilla 3. Pour a little olive oil in pan and spay PAM. 4. Put one tortilla down and put cheese on tortilla, top with another tortilla. 5. Cook until cheese is meled and tortillas are lightly browned, flipping the quesadilla over so both sides are toasted, about 3-5 minutes. 6. Cut in quarters and serve with pear salsa Pear Salsa 1. Core pears, cut into 1/2 in cubes. 2. In a medium bowl, gently toss the pears with the red onion, cilantro, lime juice, zest, ginger, jalapeno, and salt until well mixed. 3. Cover and refrigerate until serving time.

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