Recipe courtesy of Emeril Lagasse
Print
Blue Cheese and Brie Quesadillas with a Pear and Brown Sugar Compote
Total:
1 hr 30 min
Prep:
20 min
Inactive:
45 min
Cook:
25 min
Yield:
8 servings
Level:
Intermediate
Total:
1 hr 30 min
Prep:
20 min
Inactive:
45 min
Cook:
25 min
Yield:
8 servings
Level:
Intermediate

Ingredients

  • 1/2 pound Brie, thinly sliced
  • 16 small flour tortillas
  • Vegetable oil, for pan frying
For the walnuts:
  • 1 cup walnut pieces
  • 2 tablespoons ground cinnamon and 2 tablespoons sugar, combined
  • 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)

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.

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