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Blue Cheese And Brie Quesadillas With A Pear And
Brown Sugar
1
1
1
1
1
1
1
Tablespoon Butter
/4 Cup Brown sugar
/4 Teaspoon Ground cinnamon
Pound Cooking pears; such as Bartlett; cored, quartered and small diced
Pinch Salt
Tablespoon Cornstarch
Tablespoon Water
FOR THE QUESADILLAS
1
1
1
/2 Pound Maytag Farms Blue Cheese; crumbled
/2 Pound Brie; thinly sliced
6 Small Flour tortillas
Vegetable oil for pan frying
FOR THE WALNUTS
1
2
Cup Walnut pieces
Tablespoon Cinnamon and sugar mixture
In a large saucepan, over medium heat, melt the butter. Stir in the sugar
and cinnamon, stirring until the sugar dissolves. Add the pears and salt.
Mix well. Cook for 4 minutes, stirring occasionally. Dissolve the cornstarch
in the water. Stir the cornstarch slurry into the pears and continue to cook
for 2 minutes. Remove from the heat and cool completely.
Place 1/2−ounce of the blue cheese and 1/2−ounce of the brie over half of
each tortilla. Fold the tortillas over and press firmly. In a large saute
pan, over medium heat, add 1 tablespoon of the oil. Add a third of the
quesadillas and pan fry for a couple of minutes on each side until golden
brown and the cheese is melted. Pan−fry the rest of the quesadillas in small
batches.
Fry the walnuts for 1 minute. Remove and sprinkle with cinnamon sugar
mixture. Drain on paper towels. Slice the quesadillas in half and serve with
the pear compote and walnuts. Garnish with parsley.
Yield: 8 servings
Blue Cheese And Brie Quesadillas With A Pear And Brown Sugar
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