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

  • Level: Easy
  • Yield: 8 servings
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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

16 small flour tortillas

Vegetable oil for pan frying

For the walnuts:

1 cup walnut pieces

2 tablespoons cinnamon and sugar mixture


  1. 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.
  2. 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.
  3. 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