I found this recipe over at Taste of Home while scouring the internets a few weeks ago and kept meaning to come back to it. It’s definitely worth making.
I knew it would go together really quickly so I decided to pause ahead of making dinner and get the knives good and sharp. Feeling proud of myself for having snuck in an accomplishment, I smugly began removing the rind from the Brie. That’s when the knife slipped and my finger screamed out in pain (it was my finger — it wasn’t me). Thankfully, the cheese was safe. Whatever horrible kitchen disasters befall you, no matter how much personal peril you’re in, you must always, at all costs, protect the cheese.
The quesadillas are really light and tasty. We served them with asparagus. I blanched the asparagus (making sure to get it off the heat while it was still crunch) and then served it cold with a drizzle of olive oil and some crushed red pepper flakes. It complimented the quesadilla very well. Add Chardonnay and you’ve got a nice lunch or light dinner.
- 2 medium onions, sliced
- 1/4 cup balsamic vinegar
- 1/8 teaspoon sugar
- 1/8 teaspoon dried thyme
- 1/8 teaspoon dried rosemary, crushed
- 1 tablespoon canola oil
- 4 flour tortillas (10 inches) – I used whole wheat tortillas
- 2 medium tart apples, sliced
- 1 round (8 ounces) Brie cheese, rind removed and quartered (watch your fingers!)
- In a small skillet over medium heat, cook the onions, vinegar, sugar, thyme and rosemary in oil for 10 minutes or until onions are golden brown.
- Spoon the mixture over half of each tortilla; top with apples and cheese. Fold over. Cook on a griddle over medium heat for 2-3 minutes on each side or until cheese is melted. Yield: 4 servings.