Blue Cheese And Brie Quesadillas With A Pear And Brown Sugar
Flour tortillas filled with crumbled Maytag blue cheese and sliced Brie, pan-fried until golden, served with a warm brown sugar-pear compote and cinnamon-spiced walnuts.
Ingredients
- 1 tbsp butter
- 0.3 cup brown sugar
- 0.3 tsp ground cinnamon
- 1 lb cooking pears (such as Bartlett), cored, quartered, and small diced
- 1 pinch salt
- 1 tbsp cornstarch
- 1 tbsp water
- 0.5 lb Maytag Farms Blue Cheese, crumbled
- 0.5 lb Brie, thinly sliced
- 16 each small flour tortillas
- 1 as needed vegetable oil, for pan frying
- 1 cup walnut pieces
- 2 tbsp cinnamon and sugar mixture
Instructions
- 1
In a large saucepan over medium heat, melt the butter. Stir in the brown sugar and cinnamon until dissolved. Add pears and salt. Cook 4 minutes, stirring occasionally.
- 2
Dissolve cornstarch in water. Stir into the pears and cook 2 more minutes. Remove from heat and cool completely.
- 3
Place 1/2 oz blue cheese and 1/2 oz Brie over half of each tortilla. Fold over and press firmly.
- 4
In a large sauté pan over medium heat, add 1 tbsp oil. Pan-fry quesadillas in batches, a few minutes per side, until golden and cheese is melted.
- 5
Fry the walnuts for 1 minute. Remove and sprinkle with cinnamon sugar. Drain on paper towels.
- 6
Slice quesadillas in half and serve with the pear compote and cinnamon walnuts. Garnish with parsley.