Pear And Brie Quesadillas 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.

PEAR AND BRIE QUESADILLAS

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.

PEAR & BRIE QUESADILLA

Steps:

• Heat long griddle until hot. I like mine around 300 -325* Butter both tortillas on one side each. Place both tortillas, butter side down on the griddle. Working quickly, on one tortilla lay out your slices of brie. Place pears on top of Brie. Sprinkle a pinch of nutmeg on top of pears. When quesadillas are a nice golden color, take the empty single tortilla, flip it over and lay it on top of your pear slices. Remove from heat and allow to cool for 1 - 2 minutes. Slice quesadilla and serve immediately.

PEAR AND BRIE QUESADILLAS

Steps:

• Place slices of Brie cheese over a tortilla. Layer the cheese with pear slices. Sprinkle with nutmeg and salt as desired. Top with the second tortilla.
• Spray a skillet with cooking spray. Place the quesadilla in the skillet over medium heat, and cook until golden brown and Brie melts, about 3 minutes on each side. Cut into four or eight triangles, and serve immediately.

BRIE AND PEAR QUESADILLAS

Steps:

• Layout tortillas on the work surface (as many at a time as your space will allow). Slice 4 eighth-inch wedges of Brie for each tortilla and lay across one half of tortilla. Press four to five thin slices of pear into the Brie. Sprinkle about one hefty tablespoon minced jalapeños over the pears and fold the tortilla in half, pressing the halves together firmly. The filled quesadillas can be stacked, slightly overlapping, wrapped well, and refrigerated for 24 hours before proceeding.
• Heat a griddle or skillet over medium high heat. Spray lightly with cooking oil. Lay quesadillas in the skillet, without crowding (quesadillas should not touch), and cook until crisp and lightly browned, flipping once, about three minutes per side. Repeat for remainder of quesadillas, placing them on warm sheet pans in a single layer as they are finished. Alternatively, the quesadillas can be sprayed directly with the cooking oil, laid on sheet pans in a single layer, then baked in a preheated oven at 350° until crisp. Cut each quesadilla into five wedges and serve warm.
• Quesadillas can be browned and crisped, then held for up to an hour, uncut. Reheat quickly in a hot oven, cut into wedges and serve.

PEAR, FIG, BRIE QUESADILLA

Steps:

• Preheat oven to 350°F. Place two tortillas down on a baking sheet next to each other. On each tortilla spread 2 tablespoons of the fig preserves.
• Place 1/2 the pear in a pinwheel fashion on each tortilla. Top each 1/2 with the brie cheese in small chunks. Cover with remaining wrap.
• Bake at 350°F for 10 minutes.

PEAR, BRIE, & JALAPENO QUESADILLA APPETIZERS

Steps:

• Chill brie and slice into thin strips.
• Divide the Brie, pear slices, and jalapeno slices evenly between the tortillas placing contents onto the bottom half of the tortillas.
• Fold over to create a halt-circle shape.
• In a large preheated skillet add about a teaspoon of olive oil and cook quesadillas until golden brown and cheese is melted.
• Cut into 8 triangles and serve warm as an appetizer.

PEARS AND CAMEMBERT

Steps:

• Slice cheese wheel in half crosswise; set aside. In a medium skillet over medium heat, melt butter. Add diced pear, and cook until tender, about 3 minutes. Stir in brandy, and cook 1 minute more. Add rosemary, and stir to combine. Remove from heat, and spread pear mixture over bottom half of reserved sliced cheese wheel, reserving 2 tablespoons mixture for garnish. Transfer cheese to serving plate.
• Return skillet to stove, and heat balsamic vinegar and honey until simmering. Simmer mixture until slightly thickened, about 3 minutes. Set aside to cool, about 5 minutes. Pour half the glaze over cheese and reserved pear mixture; top with remaining half of cheese wheel and pears. Drizzle with remaining glaze, and garnish with walnut halves and rosemary. Serve immediately.