Pear Caramelized Onion And Brie Quesadillas Recipes

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PEAR, CARAMELIZED ONION, AND BRIE QUESADILLAS

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



Pear, Caramelized Onion, and Brie Quesadillas image

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

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

PEAR AND BRIE QUESADILLAS

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



Pear and Brie Quesadillas image

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.

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))

PEARS WITH CARAMELIZED ONIONS

Provided by Amanda Hesser

Categories     salads and dressings

Time 1h45m

Yield 4 servings

Number Of Ingredients 14



Pears With Caramelized Onions image

Steps:

  • Preheat oven to 325 degrees. Place walnuts on a baking sheet, and toast in the oven 10 minutes. Remove from oven, and let cool.
  • In a food processor, process 1/2 cup of the walnuts 10 seconds, until finely chopped. Remove to a bowl, and set aside. Place the remaining walnuts, basil leaves, Parmesan cheese and 2 tablespoons olive oil in the food processor. Process 15 seconds. Scrape down sides of bowl, and process 15 seconds more. Add 4 tablespoons olive oil, red wine vinegar and 1 tablespoon raspberry vinegar, and process 15 seconds. Transfer to a bowl, season to taste with salt and pepper, and set aside.
  • In a 5-quart saucepan, bring to a boil 2 quarts water seasoned with 2 teaspoons salt. Add wheat berries and simmer 1 hour, until they are cooked but still quite crunchy. Drain, and transfer to a large bowl. Add the currants, 2 tablespoons olive oil and 2 tablespoons raspberry vinegar; stir to combine. Season to taste with salt and pepper. Let cool 30 minutes, then stir in the reserved chopped walnuts. Set aside.
  • In a large nonstick saute pan, heat 2 tablespoons olive oil over medium heat. Add onions, and season lightly with salt and pepper. Cook 30 to 40 minutes, until golden and caramelized, stirring occasionally to prevent onions from sticking to the pan. Add 1/2 cup water to the caramelized onions, bring to a boil and then transfer onions and liquid to a large bowl.
  • While the onions are cooking, combine lemon juice with 4 cups cold water in a medium bowl. Core and quarter the pears. Slice each quarter lengthwise into 1/4-inch-thick slices, and place in the lemon water. Set aside until onions are done.
  • Drain pears in a colander, rinse under cold water and shake dry. Add pears to the onions, and stir gently to combine. Season to taste with salt. Cover with plastic wrap, and set aside for 10 minutes.
  • To assemble, place equal amounts of the wheat berry mixture in a ring shape on the outer edges of 4 plates. Place equal amounts of arugula inside each ring of wheat berries. Dress arugula and wheat berries with 2 tablespoons dressing. Place equal amounts of the pear-onion mixture on the arugula, then sprinkle pears and onions with 1 more tablespoon of dressing. Serve immediately.

Nutrition Facts : @context http, Calories 777, UnsaturatedFat 33 grams, Carbohydrate 102 grams, Fat 40 grams, Fiber 18 grams, Protein 13 grams, SaturatedFat 6 grams, Sodium 1239 milligrams, Sugar 35 grams

3/4 cup walnuts
1/2 cup loosely packed basil leaves, stemmed, washed and dried
1/2 ounce Parmesan cheese, grated
10 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
3 tablespoons red raspberry vinegar
2 teaspoons salt, plus more to taste
Freshly ground black pepper to taste
1 1/2 cups wheat berries
1/2 cup dried currants
4 medium onions (about 1 1/2 pounds), peeled and thinly sliced
1 teaspoon lemon juice
4 medium pears (about 1 1/2 pounds)
1/2 pound arugula, stemmed, washed and dried

PEAR AND BRIE QUESADILLAS

Made in what we refer to as Iron Chef whats in the pantry. The Pear and Bria pair well with the whole wheat tortilla and the cinnamon adds spice. Feel free to add sugar if your pears aren't sweet or to your taste

Provided by Priceless1

Categories     Lunch/Snacks

Time 10m

Yield 4 wedges, 2 serving(s)

Number Of Ingredients 4



Pear and Brie Quesadillas image

Steps:

  • Preheat skillet or quesadilla maker spray with cooking spray
  • Layer pear and brie on one tortilla, sprinkle with cinnamon
  • Top with second tortilla.
  • Add to skillet or maker cook till brie is starting to melt, flip to toast other side.
  • Cut into servings.

Nutrition Facts : Calories 236.9, Fat 7.1, SaturatedFat 2.8, Cholesterol 14.2, Sodium 548, Carbohydrate 36.9, Fiber 2.3, Sugar 7.3, Protein 7.7

2 whole wheat tortillas
1 small pear, sliced
1 ounce brie cheese, sliced
1 dash cinnamon

PEAR & BRIE QUESADILLA

Time 10m

Number Of Ingredients 6



Pear & Brie Quesadilla image

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.

2 (10 inch) flour tortillas
2 ounces Brie cheese, sliced
1 pear, cored and thinly sliced
1 Tablespoon of butter
1 pinch ground nutmeg
salt to taste

PEAR AND BRIE QUESADILLAS

Best used as an appetizer, this quesadilla is simple to make and wonderfully tasty! As a variation, spread mango or a similar fruit chutney over the bottom tortilla before layering with cheese.

Provided by nurkdenflurn

Categories     World Cuisine Recipes     Latin American     Mexican

Time 16m

Yield 4

Number Of Ingredients 5



Pear and Brie Quesadillas image

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.

Nutrition Facts : Calories 169.9 calories, Carbohydrate 21.4 g, Cholesterol 14.2 mg, Fat 6.8 g, Fiber 1.8 g, Protein 5.9 g, SaturatedFat 3.2 g, Sodium 312 mg, Sugar 2.8 g

2 (10 inch) flour tortillas
2 ounces Brie cheese, sliced
½ pear, cored and thinly sliced
1 pinch ground nutmeg
salt to taste

CARAMELIZED ONION QUESADILLAS

I love caramelized onions and this is a great way to use them. It's a little different in that the onions are chopped instead of sliced into rings. The recipe comes from a community cookbook.

Provided by Lvs2Cook

Categories     Onions

Time 35m

Yield 24 pieces

Number Of Ingredients 8



Caramelized Onion Quesadillas image

Steps:

  • Caramelized Onions: heat the olive oil in a large skillet and add the onion. Cook for 10 minutes or until tender. Add the vinegar and sugar. Cook for 3 minutes or until sugar is dissolved and the mixture is light brown. Remove from the heat.
  • Place 3 tortillas on a baking sheet. Cover each tortilla with fontina cheese, caramelized onion and goat cheese. Top each with a second tortilla. Brush the tops with olive oil.
  • Bake at 350°F for 8-10 minutes or until the tops are golden brown and the cheese is melted. Repeat until all ingredients are used.
  • Cut each quesadilla into 4 wedges.
  • Serve hot.

Nutrition Facts : Calories 109.8, Fat 6.5, SaturatedFat 2.9, Cholesterol 11.9, Sodium 176.7, Carbohydrate 8.7, Fiber 0.6, Sugar 1, Protein 4.1

3 tablespoons olive oil
1 large onion, chopped
2 tablespoons balsamic vinegar
1 teaspoon sugar
12 flour tortillas
6 ounces Fontina cheese, shredded
4 ounces goat cheese, crumbled
olive oil

BRIE, PAPAYA AND ONION QUESADILLAS

Categories     Onion     Appetizer     Bake     Brie     Papaya     Tortillas     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4

Number Of Ingredients 9



Brie, Papaya and Onion Quesadillas image

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.

1 tablespoon olive oil
1/2 large onion, thinly sliced
2 to 3 teaspoons minced seeded jalapeño chili
8 6-inch-diameter flour tortillas
8 ounces Brie, diced
1/2 cup chopped fresh cilantro
1/2 large papaya, peeled, seeded, thinly sliced crosswise
Sour cream
Purchased salsa (optional)

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