Follow these steps for perfect results
brie cheese
chilled, sliced thinly
pears
ripe, thinly sliced
red onion
thinly sliced
jalapeno peppers
seeded, thinly sliced
flour tortillas
6 inches
olive oil
Chill brie cheese.
Slice brie into thin strips.
Thinly slice pears.
Thinly slice red onion.
Seed and thinly slice jalapeno peppers.
Divide brie, pear slices, red onion, and jalapeno slices evenly among flour tortillas, placing ingredients on one half of each tortilla.
Fold tortillas in half to create half-circle shapes.
Preheat a large skillet over medium heat.
Add a teaspoon of olive oil to the skillet.
Cook quesadillas in the skillet until golden brown and the cheese is melted, flipping once.
Cut each quesadilla into 8 triangles.
Serve warm as an appetizer.
Expert advice for the best results
Use a variety of pears for a more complex flavor.
Grill the quesadillas for a smoky flavor.
Serve with a dollop of sour cream or guacamole.
Everything you need to know before you start
5 minutes
Can be assembled ahead of time and cooked just before serving.
Arrange the quesadilla triangles artfully on a platter, perhaps with a small bowl of dipping sauce in the center.
Serve warm as an appetizer.
Serve with a side of guacamole or sour cream.
The sweetness of the Riesling pairs well with the pear and brie.
Discover the story behind this recipe
Quesadillas are a staple of Mexican cuisine, adapted here with European ingredients.
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