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Recipe by Kathy Gunst for
Ile de France / Schratter Foods.
Kathy says, "One
of my family’s favorite snack foods is traditional quesadillas, or toasted
tortillas with melted cheese. Here, I’ve prepared them with a slightly
French twist, using a savory Brie. Quesadillas are perfect finger food for a
large party but, unless you have a skillet that is large enough to hold two
tortillas, it’s easiest to use two skillets."
Check out more great snacks and
appetizer recipes. Also check out more great
Southwest Cooking Recipes.
Brie Quesadillas Recipe
Brunch & Breakfast,
Yields: 2 as a main course and 4 to 8 as a snack
Prep time: 20 min
Cook time: 10 min
flour tortillas, about 8 inches across*
Brie Cheese, cut into thin slices
1/3 cup chopped ripe
avocado, peeled, seeded, and finely chopped
1/4 cup finely-chopped fresh parsley leaves
2 tablespoons finely-chopped scallions (green onions)
Dash of hot pepper sauce
Salt and freshly-ground
pepper to taste
Finely chopped green onions or scallions for garnish
* You may use purchased flour or corn tortillas. Also learn
How To Make Corn Tortillas and/or
If your griddle is not a non-stick, lightly spray with non-stick cooking spray. Heat your griddle (I like to use my
cast-iron griddle) on medium-low heat.
Place two (2) flour tortillas on your skillet set over low heat. Arrange half of the Brie slices on top of each tortilla. Top each tortilla with half of the tomatoes,
avocado, parsley, scallions, hot pepper sauce, salt, and pepper.
Let cook for 2 minutes, using a spatula to loosen the tortilla from the bottom of the skillet to make sure it’s not sticking. Place another tortilla on top of each
of the tortillas and very carefully, using a wide spatula, flip the quesadilla over and cook another 2 to 4 minutes, or until the cheese is just melted.
Remove from the skillet and cut each quesadilla into quarters. Sprinkle with the scallion garnish and serve hot.
Serves 2 as a main course and 4 to 8 as a snack.