1/2 pound Brie, such as Ile de France, cut into thin slices
1/3 cup chopped ripe tomatoes
1 large avocado, finely chopped
1/4 cup finely chopped fresh parsley
2 tablespoons finely chopped scallions
Dash of hot pepper sauce
Salt and freshly ground black pepper to taste
Finley chopped scallions for garnish
Instructions
Place a tortilla in each of the two skillets set over low heat. Arrange half of the Brie slices on top of each tortilla. Top each tortilla with half of the tomatoes, avocado, parsley, scallions, hot pepper sauce, salt, and pepper.
Let cook for 2 minutes, using a spatula to loosen the tortilla from the bottom of the skillet to make sure it’s not sticking. Place another tortilla on top of each of the tortillas and very carefully, using a wide spatula, flip the quesadilla over and cook another 2 to 4 minutes, or until the cheese is just melted.
Remove from the skillet and cut each quesadilla into quarters. Sprinkle with the scallion garnish and serve hot. Serves 2 as a main course and 4-8 as a snack.
Originally Submitted
5/1/2008
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