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For the HomeFor the GardenFood & EntertainingResourcesArticle Archive
Food & Entertaining

Brie and Pear Quesadillas

Author: Chef Amanda Stine
Issue: October, 2007, Page 275
Serves 8 to 10 as an hors d’oeuvre

12-ounce wedge of semi-firm Brie cheese with rind, sliced into 1/8-inch wedges
6 flour tortillas (10-inch)
3 large, ripe yet firm Anjou or Bartlett pears, cored and cut into thin slices
3 to 4 medium jalapeño peppers, seeded and minced

Photo by Werner Segarra
1. Lay 4 wedges of Brie across half of tortilla. Press 4 to 5 slices of pear into Brie. Sprinkle about 2 to 3 teaspoons of minced jalapeños over pears. Fold tortilla in half, and press the halves together firmly. Repeat this step with remaining tortillas.
2. On a gas grill set to medium-high heat (or use the medium-high heat portion of a regular grill), cook quesadillas (leaving space between each) about 3 minutes per side, or until lightly browned and Brie has melted.
3. Cut each quesadilla into 5 wedges and serve warm.

Note: If using a griddle or skillet, spray pan lightly with cooking oil and cook quesadillas about 3 minutes per side. Alternatively, the quesadillas can be sprayed directly with cooking oil and laid on sheet pans in a single layer, then baked in a 350-degree oven until crisp.

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