Pear Caramelized Onion And Brie Quesadillas Recipes

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 ONION QUESADILLAS

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.

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.

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.

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:

• 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.