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.

16 Ratings
Directions for: Pear and Brie Quesadillas with Cranberry Salsa


Cranberry Salsa

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 vinegar

Pear 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


Cranberry Salsa

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.

See more: Cheese, Fruit, Berries, Mexican, Winter, Fall


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