Pear and Brie Quesadillas with Cranberry Salsa
- prep time20 min
- total time 45 min
- serves 18
These delicious quesadillas feature the incredible fall flavours of pear and winter tones of cranberry.Courtesy of Alison Kent.
1 Tbsp (15 mL) olive oil
½ onion, diced
2 Tbsp (30 mL) jalapeno pepper, seeded and minced (or to taste)
¼ tsp (1 mL) each salt and pepper
1 cup (250 mL) dried cranberries
¾ cup (175 mL) pure cherry juice or cranberry cocktail
1 Tbsp (15 mL) packed brown sugar
2 tsp (10 mL) wine vinegarPear and Brie Quesadillas
6 small (6-inch/15 cm) flour tortillas
8 oz (250 g) Brie cheese, thinly sliced
2 ripe pears, cored and thinly sliced
½ cup (125 mL) pecans, toasted
1. In saucepan, heat oil over medium heat; fry onion, jalapeno, salt and pepper, stirring often, until softened, about 5 minutes.
2. Stir in cranberries, juice, sugar and vinegar; cook, stirring occasionally, until no liquid remains, 5 to 7 minutes. Remove from heat and let cool.Pear and Brie Quesadillas
1. Top half of each tortilla with slices of Brie and pear; sprinkle with nuts. Fold uncovered half over filling, pressing lightly.
2. Bake on greased baking sheet in preheated 400°F (200°C) oven, turning once, until golden and crisp, 8 to 10 minutes. Let stand for 5 minutes; cut each into 3 wedges; serve with Cranberry Salsa.