Ingredients Jump to Instructions ↓

  1. 2 1/2 tbsp unsalted butter, softened

  2. 1 1/2 tbsp honey

  3. 8 whole grain flour tortillas

  4. 6 to 8 inch 1 round (7 ounces) baby Brie, cut into small pieces

  5. 1 cup California raisins

  6. 1 cup toasted walnuts icing sugar for garnish mint leaves for

Instructions Jump to Ingredients ↑

  1. Combine butter and honey in a small bowl and mix until smooth. Set aside. Heat 12-inch (30 cm) skillet over medium heat. Spread one side of each tortilla with honey butter and place 1 tortilla, buttered side down, in skillet. Sprinkle 1/8 of Brie, 2 tablespoons raisins and 2 tablespoons (30 mL) walnuts, in that order, over half of the tortilla. Fold remaining half over and cook until bottom is light browned and crisp. Turn and brown remaining side, cooking 3 to 6 minutes on each side. Remove to individual serving plate and repeat for remaining tortillas. To serve, cut each quesadilla into 4 wedges, dust with icing sugar and garnish with mint.


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