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Categories:Viewed: 27 - Published at: 4 months ago
Ingredients
- 3 Tablespoons Light Brown Sugar
- 3 Tablespoons Agave Nectar
- 1 Tablespoon Butter
- 1 pinch Cinnamon
- 4 whole 8 Inch Flour Tortillas
- 2 Ripe Pears (1 Bosc And 1 D'Anjou Or Any Preferred Combination) Peeled, Cored And Thinly Sliced
- 8 ounces, weight Brie, Skin Removed And Cut Into Cubes
- 1/2 cups Coarsely Chopped Walnuts Or Pecans (optional)
- 2 Tablespoons Dried Cranberries (optional)
Method
- In a small saucepan on medium low heat stir brown sugar, agave nectar, butter and a pinch of cinnamon until butter is melted and sugar is dissolved.
- Keep warm on low heat while assembling quesadilla.
- On a clean surface place 1/2 of the sliced pears on top of one flour tortilla.
- Top with 1/2 of the cubed brie, 1/4 cup walnuts and 1 tablespoon dried cranberries.
- Drizzle about half of the brown sugar mixture over the top and top with another flour tortilla.
- Spray non-stick cooking spray in a large skillet and preheat over medium heat.
- Once skillet is warm, place quesadilla in skillet and cook until bottom is lightly brown about 4 minutes.
- Gently flip and brown remaining side.
- Remove quesadilla from the pan and repeat steps to make one additional quesadilla.
- Drizzle quesadillas with any remaining brown sugar mixture if desired and serve.
