Ingredients Jump to Instructions ↓

  1. 1 tablespoon butter

  2. 1/4 cup brown sugar

  3. 1/4 teaspoon ground cinnamon

  4. 1 pound cooking pears, such as Bartlett, cored, quartered and small diced

  5. Pinch of salt

  6. 1 tablespoon cornstarch

  7. 1 tablespoon water

  8. For the quesadillas:

  9. 1/2 pound Maytag Farms Blue Cheese, crumbled

  10. 1/2 pound Brie, thinly sliced

  11. 16 small flour tortillas

  12. Vegetable oil for pan frying

  13. For the walnuts:

  14. 1 cup walnut pieces

  15. 2 tablespoons cinnamon and sugar mixture

Instructions Jump to Ingredients ↑

  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 third of the quesadillas and pan fry for a couple of minutes on each side until golden brown and the cheese is melted. 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. Garnish with parsley.

  4. Yield : 8 servings


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