Blue Cheese and Brie Quesadillas with a Pear and Brown Sugar Compote

TOTAL TIME: --
Prep: --
Inactive Prep: --
Cook: --
YIELD: 8 servings
LEVEL: Easy

ingredients

  • 1 tablespoon butter
  • 1/4 cup brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1 pound cooking pears, such as Bartlett, cored, quartered and small diced
  • Pinch salt
  • 1 tablespoon cornstarch
  • 1 tablespoon water
    • FOR THE QUESADILLAS:
      • 1/2 pound Maytag Farms Blue Cheese, crumbled
      • 1/2 pound Brie, thinly sliced
        FOR THE WALNUTS:
        • 1 cup walnut pieces
        • 2 tablespoons cinnamon and sugar mixture
        recipe tools

        Directions

        In a large saucepan, over medium heat, melt the butter. Stir in the sugar and cinnamon, stirring until the sugar dissolves. Add the pears and salt. Mix well. Cook for 4 minutes, stirring occasionally. Dissolve the cornstarch in the water. Stir the cornstarch slurry into the pears and continue to cook for 2 minutes. Remove from the heat and cool completely.

        Place 1/2-ounce of the blue cheese and 1/2-ounce of the brie over half of each tortilla. Fold the tortillas over and press firmly. In a large saute pan, over medium heat, add 1 tablespoon of the oil. Add a third of the quesadillas and pan fry for a couple of minutes on each side until golden brown and the cheese is melted. Pan-fry the rest of the quesadillas in small batches.

        Fry the walnuts for 1 minute. Remove and sprinkle with cinnamon sugar mixture. Drain on paper towels. Slice the quesadillas in half and serve with the pear compote and walnuts. Garnish with parsley
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