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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
Recipe Type:
Appetizer,
Brunch & Breakfast,
Flour Tortillas,
Avocados,
Quesadillas, Brie Cheese
Yields: 2 as a main course and 4 to 8 as a snack
Prep time: 20 min
Cook time: 10 min
Ingredients:4
flour tortillas, about 8 inches across*
1/2 pound Brie cheese, cut into thin slices
1/3 cup chopped ripe
tomatoes
1 large
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
Flour Tortillas.
Preparation:
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.
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