Prep Time
20 min
Cook Time
25 min
Yields
18 servings
These delicious quesadillas feature the incredible fall flavours of pear and winter tones of cranberry.Courtesy of Alison Kent.
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ingredients
Cranberry Salsa
1
Tbsp (15 mL) olive oil
½
onion, diced
2
Tbsp (30 mL) jalapeno pepper, seeded and minced (or to taste)
¼
tsp (1 mL) each salt and pepper
1
cup (250 mL) dried cranberries
¾
cup (175 mL) pure cherry juice or cranberry cocktail
1
Tbsp (15 mL) packed brown sugar
2
tsp (10 mL) wine vinegar
Pear and Brie Quesadillas
6
small (6-inch/15 cm) flour tortillas
8
oz (250 g) Brie cheese, thinly sliced
2
ripe pears, cored and thinly sliced
½
cup (125 mL) pecans, toasted
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directions
Step 1
In saucepan, heat oil over medium heat; fry onion, jalapeno, salt and pepper, stirring often, until softened, about 5 minutes.
Step 2
Stir in cranberries, juice, sugar and vinegar; cook, stirring occasionally, until no liquid remains, 5 to 7 minutes. Remove from heat and let cool.
Step 3
Top half of each tortilla with slices of Brie and pear; sprinkle with nuts. Fold uncovered half over filling, pressing lightly.
Step 4
Bake on greased baking sheet in preheated 400°F (200°C) oven, turning once, until golden and crisp, 8 to 10 minutes. Let stand for 5 minutes; cut each into 3 wedges; serve with Cranberry Salsa.