Caramelized Peach And Brie Quesadilla With Red Chile Honey Food

PEAR, CARAMELIZED ONION, AND BRIE QUESADILLAS

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.

CARAMELIZED PEACH AND BRIE QUESADILLA WITH RED CHILE HONEY

Steps:

• Combine all ingredients for chile honey in mixing bowl. Stir and set aside.
• Place two tortillas on a flat surface. Evenly distribute about 1/4 of the peaches, onions, and Brie on each of the layers. Season well with salt and pepper.
• Stack the tortillas on top of each other. Add a plain tortilla on top to complete the three layers. Press down firmly. Repeat procedure using remaining ingredients.
• To cook, place on hot barbecue grill or in saute pan with very little oil. Grill until golden on one side. Flip and grill until golden on the other side.
• Cut each stack into eight triangular slices. Drizzle with chile honey.

PEACH AND BRIE QUESADILLAS WITH LIME-HONEY DIPPING SAUCE

Steps:

• SAUCE:
• Combine first 3 ingredients, stirring with a whisk; set aside.
• QUESADILLAS:.
• Combine peaches, 1 tablespoon chives, and sugar, tossing gently to coat.
• Heat a large nonstick skillet over medium-high heat.
• Arrange one-fourth of cheese and one-fourth of peach mixture over half of each tortilla; fold tortillas in half.
• Coat pan with cooking spray.
• Place 2 quesadillas in pan; cook 2 minutes on each side or until tortillas are lightly browned and crisp.
• Remove from pan; keep warm.
• Repeat procedure with remaining quesadillas.
• Cut each quesadilla into 3 wedges; serve with sauce.
• Garnish with chive strips, if desired.

CARAMELIZED PEACHES

Steps:

• Combine sugar, salt, and cinnamon in a large bowl; add peaches, and toss to coat well. Heat a large skillet over medium-high heat. Add peaches, cut sides down, and sprinkle with remaining sugar-cinnamon mixture from bowl. Cook, turning peaches after 5 minutes, until sugar caramelizes and peaches are tender, 7 to 8 minutes.
• Add brandy; cook until reduced, about 1 minute. Add butter and cream; swirl to melt butter and combine. Cook until thick, about 1 minute.

BAKED BRIE WITH PEACHES AND HONEY

Steps:

• Place Brie in a greased 9-in. square baking pan. Top and surround Brie with peaches. Bake at 350° for 10 minutes. Drizzle with 2 tablespoons honey. Broil 3-4 in. from the heat for 4-6 minutes or until edges of Brie are lightly browned., Transfer Brie to a serving plate and spoon peaches over top. Drizzle with remaining honey and sprinkle with basil if desired. Serve with crackers.

CARAMELIZED SKILLET PEACHES

Steps:

• In a medium bowl, toss together peaches, lemon juice, salt, and cinnamon; set aside.
• Melt butter and sugar in a large skillet over medium-high heat. Add peach mixture and cook, stirring occasionally, until caramelized, about 5 minutes. If using bourbon or rum, add to skillet, and cook until reduced, about 1 minute.
• Serve immediately over ice cream, if desired.