Blue Cheese and Brie Quesadillas with a Pear and Brown Sugar Compote (Emeril Lagasse) |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Ingredients:
1 tablespoon butter |
1/4 cup brown sugar |
1/4 teaspoon ground cinnamon |
1 pound cooking pears, such as bartlett, cored, quartered and small diced |
pinch salt |
1 tablespoon cornstarch |
1 tablespoon water |
1/2 pound blue cheese, crumbled (recommended: maytag farms blue cheese) |
1/2 pound brie, thinly sliced |
16 small flour tortillas |
vegetable oil, for pan frying |
1 cup walnut pieces |
2 tablespoons ground cinnamon and 2 tablespoons sugar, combined |
Directions:
1. In a large saucepan, over medium heat, melt the butter. Stir in the sugar and cinnamon, stirring until the sugar dissolves. Add the pears and salt. Mix well. Cook for 4 minutes, stirring occasionally. Dissolve the cornstarch in the water. Stir the cornstarch slurry into the pears and continue to cook for 2 minutes. Remove from the heat and cool completely.
2. Place 1/2-ounce of the blue cheese and 1/2-ounce of the Brie over half of each tortilla. Fold the tortillas over and press firmly. In a large saute pan, over medium heat, add 1 tablespoon of the oil. Add a few of the quesadillas and pan-fry for a couple of minutes on each side until golden brown and the cheese is melted, making sure not to crowd the pan. Pan-fry the rest of the quesadillas in small batches.
3. Fry the walnuts for 1 minute. Remove and sprinkle with cinnamon sugar mixture. Drain on paper towels. Slice the quesadillas in half and serve with the pear compote and walnuts.
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