Brie Quesadillas

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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

4 flour tortillas, about 8 inches across
1/2 pound Brie cheese, such as Ile de France, cut into thin slices
1/3 cup chopped ripe tomatoes
1 large avocado, 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 black pepper to taste
Finely chopped green onions or scallions for garnish

If your griddle is not a non-stick, lightly spray with non-stick cooking spray. Heat your griddle on medium-low heat.

Place a two (2) tortilla 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 4-8 as a snack.