Brie Quesadilla Recipes

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.

Steps:

• Melt 3/4 teaspoon butter in a large skillet over medium heat, tilting the skillet to evenly spread butter. Place 1 tortilla in the melted butter. Cover tortilla with Brie cheese slices and apple slices; sprinkle with brown sugar and cinnamon. Place the remaining tortilla over the filling.
• Cook quesadilla until bottom tortilla is browned, 3 to 5 minutes. Spread the remaining 3/4 teaspoon butter on top tortilla; carefully flip quesadilla and cook until bottom tortilla is browned and cheese is melted, 3 to 5 more minutes. Slice quesadilla into quarters.

Steps:

• Remove Brie from freezer to let warm up. Carefully remove skin from mango and cut away from seed as much of meat as possible (remember mangos have a flat seed, so you should be able to get 2 large meaty pieces) Carefully slice mango into thin strips. By this time the Brie has begun to thaw, and should slice easily into very thin strips. (Brie, being such a soft cheese, could never otherwise be sliced, unless frozen first.) Lay a tortilla on a work surface and place 2/3 of the Brie slices on the tortilla. Add about 6 to 8 of the mango slices, and top with remaining Brie. (This will glue the quesadilla together when cooked.) Top with remaining tortilla and press together.
• Heat nonstick 10-inch saute pan and add butter on medium heat. Saute quesadilla until golden brown on both sides. Remove from heat and allow to cool 5 minutes, cut into 8 slices and top with Avocado Salsa.
• In a large bowl, mix together all salsa ingredients. Let sit at room temperature for at least 15 minutes to let the flavors mingle.

Steps:

• Preheat a grill pan over medium-high heat. Toss the apple slices with 2 teaspoons olive oil and cook, turning occasionally, until marked and tender, 3 to 4 minutes.
• Lay the tortillas on a cutting board. Top each with one-quarter each of the grilled apple and brie on one side, then fold the tortillas in half to cover the filling.
• Heat the remaining 2 teaspoons olive oil in a large nonstick skillet over medium heat. Working in batches, cook the quesadillas until golden brown and the cheese melts, about 2 minutes per side. Meanwhile, mix the mustard and maple syrup in a bowl. Slice each quesadilla into wedges. Drizzle with the maple-mustard syrup and top with the bacon.

Steps:

• In a skillet over medium heat, cook the onions, vinegar, sugar, thyme and rosemary in oil for 10 minutes or until onions are golden.
• Spoon the mixture over half of each tortilla and top with apples and cheese.
• Fold over.
• Cook on a griddle over medium heat for 2-3 minutes on each side or until cheese is melted.

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.

Steps:

• Preheat oven to 425°F. Heat oil in medium skillet over medium-high heat. Add onion and jalapeño and sauté until onion is just tender, about 4 minutes; cool slightly.
• Arrange 4 tortillas on heavy large baking sheet. Arrange Brie, then cilantro, papaya and onion mixture over tortillas, dividing equally. Top each with another tortilla, pressing to adhere.
• Bake quesadillas until cheese melts and filling is heated through, about 8 minutes. Transfer quesadillas to plates; cut into wedges. Serve passing sour cream and salsa, if desired.

Steps:

• Combine all ingredients (except tortillas) in bowl.
• Mix well.
• Divide mixture evenly among tortillas and fold tortillas in half.
• Heat large non stick skillet over medium high heat,add 1 or 2 filled tortillas.
• cook until cheese melts,turning once,about 3 minutes per side.
• Repeat with remaining tortillas,cut each in half to serve.

Steps:

• In a small skillet over medium heat, cook the onions, vinegar, sugar, thyme and rosemary in oil for 10 minutes or until onions are golden brown. , Spoon the mixture over half of each tortilla; top with apples and cheese. Fold over. Cook on a griddle over medium heat for 2-3 minutes on each side or until cheese is melted.