Brie & Pear Quesadilla
What do you get when you cross a French cheese with a corn tortilla? A crispy, creamy lunch or snack. How do you make it even better? Add a freshly-sliced pear! The only trick to making this quick-but-classy meal is not scorching the tortillas, an easy feat as long as you keep the heat at medium-low. (Having two pans also comes in handy, although that’s not a requirement.) And it doesn’t have to be a pear, either, or specifically Brie — you could try this idea with apples and Cheddar, or peaches and Havarti. The idea is simply to pair a sturdy, sweet fruit — one that won’t fall apart with the heat — and a salty, easily-melted cheese. The resulting sweet/salty sandwich wins out over a standard grilled cheese any day!
Brie & Pear Quesadilla
Have a small, six-inch crepe pan ready on the stove (if you have two, even better). Cut Brie into meltable chunks/slices and set aside, then cut pear into long, somewhat-thin strips so that it will soften as quickly as the cheese will melt.
Heat tortillas in a bit of butter or coconut oil over medium-low heat, shaking pans to distribute oil evenly over the surfaces. This works best if you have one tortilla in each pan, but you could use a single large pan, too.
Once tortillas are warm to the touch, carefully layer on cheese and then pears. If you have a lot of one or the other — or both — you might want to layer them on both tortillas; if you don’t have as much filling, just stack one. Cook for another 2 or 3 minutes or until cheese is melted and tortillas are golden brown.
Slide onto a waiting plate and use a spatula to carefully flip one of the tortillas onto the top of the other one. This dish is best enjoyed eaten piping hot and with your bare hands.
Enjoy!
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Tags: brie, french, gluten-free, lunch, mexican, pear, quesadilla
