When you think of quesadillas, I highly doubt your first instinct is to whip up a pear and brie one.
The combination of Pears and Brie have been around forever and the flavors really compliment each other. Then if you add a little nutmeg into the mix, you’ve got a home run flavor rush in your mouth. So why not combine them into a tasty quesadilla?!
The concept is easy, the execution is easy. And the results are mouthwatering. The trick however, is to get enough pear into the quesadilla. We found through taste testing (rough job, I know) that the slices with more pear were our favorites. And the slices with fewer pears weren’t quite as scrumptious.
So here’s my tip, load it up with pears. Nice juicy ripe pears. The kind that you can’t stop eating because they are so good pears.
It’s a crispy, crunch, gooey, sweet treat. These would be great as a dessert, snack or even an appetizer for a party – don’t judge.
I went to a nice shindig and the caterer did mini brie quesadillas and man they were tasty. As in, I snuck into the kitchen, became buddy buddy with the chef and nabbed more because I couldn’t get enough. Yea. That good.
Cut these into squares, serve them up on a silver platter and your guests will be raving! Or do what I did, and make it for lunch one day! Mmm, Mmm. Good!
- 2 (10 inch) flour tortillas
- 2 ounces Brie cheese, sliced
- 1 pear, cored and thinly sliced
- 1 Tablespoon of butter
- 1 pinch ground nutmeg
- salt to taste
- 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.
Recipe Adapted From: All Recipes