Quesadillas With Chutney And Brie Recipes

LOBSTER-TOASTED GARLIC QUESADILLAS WITH BRIE CHEESE 2

Steps:

• Heat a grill over high heat.
• Heat a tablespoon of oil in a small saute pan over medium heat. Add the garlic and cook until lightly toasted.
• Place 8 of the tortillas on a work surface and divide the cheese, lobster and garlic among the tortillas. Season with salt and pepper. Place the remaining tortillas on top of the filling. Brush the tops of the tortillas with oil, and then place the quesadillas on the grill, oiled-side down. Grill until golden brown, 2 to 3 minutes. Carefully flip the quesadillas over and grill until the cheese has melted, 2 to 3 minutes longer.
• Remove from the grill and cut each quesadilla into sixths. Top each wedge with a spoonful of Yellow Tomato-Tarragon Relish, a drizzle of Avocado Crema and serve.
• Combine the tomatoes, chile, onions, oil, vinegar and tarragon in a medium bowl. Season with salt and pepper.
• Halve and pit the avocados. Scoop the flesh into the bowl of a food processor. Add the crema and puree until smooth. Season with salt and pepper.

APPLE AND BRIE QUESADILLAS

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.

APPLE CINNAMON BRIE QUESADILLAS

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.

APPLE BRIE QUESADILLAS

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.

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, PAPAYA AND ONION QUESADILLAS

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.

CHUTNEY-TOPPED BRIE

Steps:

• Place the cheese in an ungreased ovenproof serving dish. Top with chutney and bacon. Bake, uncovered, at 400° for 10-12 minutes or until cheese is softened. Serve with crackers.