Pear and Brie Quesadilla with Fresh Pear Chutney
- Pear Chutney1/4 cup dry white wine
- 1/2-inch wedge of red onion, sliced thin
- 2 Tbs chopped red bell pepper
- 1 Tbs dark brown sugar
- 1 Bartlett pear, peeled, cored, and cut into 1-inch chunks
- 2 Tbs of water, or more if needed
- red pepper flakes
- Quesadilla1 12-inch flour tortilla
- 1/2 of an Anjou pear, cored and cut into 1/4-inch slices
- 6 1/4-inch slices of Brie cheese
- 2 Tbs shredded mozzarella cheese
- To prepare the chutney, place all ingredients in a small saucepan. Cook over medium heat, stirring frequently, until pear is crisp-tender and most of the liquid has evaporated. You may add water if liquid completely evaporates before pear is cooked.
- Transfer mixture to a blender or food processor and add water. Pulse quickly, just until chopped together as a chunky mixture, with ¼-inch chunks of pear, onion, and pepper. Add more water if necessary to achieve the consistency you desire. Place pear mixture in a bowl, and stir in pepper flakes to taste. Let chutney cool completely before serving. Chutney can be stored in the refrigerator, covered, for up to 3 days.
- To prepare the quesadillas, heat oven to 425 degrees. Lay tortilla on a flat surface. Spread pear slices across half of the tortilla. Lay Brie across the top of the pear slices. Sprinkle mozzarella over the Brie.
- Fold other half of the tortilla over the pear and cheese mixture. Transfer tortilla to a lightly greased or parchment-lined cookie sheet and bake until cheese melts and bubbles, about 3-5 minutes. Remove tortilla from oven, cool slightly, and cut into 6 wedges. Serve on a plate or platter with a small bowl of chutney on the side.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.