Ingredients Jump to Instructions ↓

  1. 3 ounces Brie cheese, chopped (about 1/4 cup)

  2. 2 8- to 9-inch flour tortillas

  3. 2 tablespoons toasted chopped pecans or walnuts

  4. 2 tablespoons snipped fresh Italian parsley

  5. 1/4 cup dairy sour cream

  6. Parsley sprigs

Instructions Jump to Ingredients ↑

  1. Sprinkle cheese over half of each tortilla. Top with nuts and parsley. Fold tortillas in half, pressing gently.

  2. In a lightly greased 10-inch skillet or griddle cook quesadillas over medium heat for 2 to 3 minutes or until lightly browned, turning once.

  3. Cut quesadillas into wedges. Serve with sour cream and, if desired, garnish with parsley sprigs. Makes 4 appetizer servings.

  4. Ham and Gouda Quesadillas Substitute 1 cup shredded Gouda or smoked mozzarella cheese (4 ounces) for the Brie and 1/2 cup chopped smoked ham for the nuts.


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