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

TOTAL TIME: 1 hr 30 min
Prep: 20 min
Inactive Prep: 45 min
Cook: 25 min
 
YIELD: 8 servings
LEVEL: Intermediate

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 blue cheese, crumbled (recommended: Maytag Farms Blue Cheese)
      • 1/2 pound Brie, thinly sliced
        FOR THE WALNUTS:
        • 1 cup walnut pieces
        • 2 tablespoons ground cinnamon and 2 tablespoons sugar, combined
        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 few of the quesadillas and pan-fry for a couple of minutes on each side until golden brown and the cheese is melted, making sure not to crowd the pan. 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.
        Advertisement

        On TV

        *ALL TIMES EASTERN
        ON AIR
        NOW
        TONIGHT
        10:00
        PM

        Get Cooking Channel on your TV.