Quesadillas With Chutney And Brie Food

QUESADILLAS WITH CHUTNEY AND BRIE

Steps:

• Preheat oven to 425 degrees. Spread one side of each tortilla with 1 tablespoon mustard. Divide the turkey over one half of each mustard-coated side; dress with cranberry chutney (about 2 tablespoons per quesadilla). Layer each with 2 Brie slices, and sprinkle with salt and pepper. Fold and press to seal edges. Brush on all sides with olive oil; transfer to two rimmed baking sheets.
• Bake, rotating the baking sheets halfway through, until cheese has melted and tortillas are golden brown, 10 to 15 minutes. Let cool for 5 minutes before slicing into wedges. Serve topped with more chutney, if desired.

LOBSTER-TOASTED GARLIC QUESADILLAS WITH BRIE CHEESE 2

Steps:

• Heat a grill over high heat.
• Heat a tablespoon of oil in a small saute pan over medium heat. Add the garlic and cook until lightly toasted.
• Place 8 of the tortillas on a work surface and divide the cheese, lobster and garlic among the tortillas. Season with salt and pepper. Place the remaining tortillas on top of the filling. Brush the tops of the tortillas with oil, and then place the quesadillas on the grill, oiled-side down. Grill until golden brown, 2 to 3 minutes. Carefully flip the quesadillas over and grill until the cheese has melted, 2 to 3 minutes longer.
• Remove from the grill and cut each quesadilla into sixths. Top each wedge with a spoonful of Yellow Tomato-Tarragon Relish, a drizzle of Avocado Crema and serve.
• Combine the tomatoes, chile, onions, oil, vinegar and tarragon in a medium bowl. Season with salt and pepper.
• Halve and pit the avocados. Scoop the flesh into the bowl of a food processor. Add the crema and puree until smooth. Season with salt and pepper.

PEAR AND BRIE QUESADILLAS

Steps:

• Place slices of Brie cheese over a tortilla. Layer the cheese with pear slices. Sprinkle with nutmeg and salt as desired. Top with the second tortilla.
• Spray a skillet with cooking spray. Place the quesadilla in the skillet over medium heat, and cook until golden brown and Brie melts, about 3 minutes on each side. Cut into four or eight triangles, and serve immediately.

LOBSTER-TOASTED GARLIC QUESADILLAS WITH BRIE CHEESE

Steps:

• Preheat grill to high. Brush the cut side of the lobster with oil and season with salt and pepper. Place the lobster on the grill, shell side down, and grill until lightly golden brown and just cooked through. Remove the meat from the lobster and coarsely chop.
• Heat a tablespoon of oil in a small saute pan on the grates of the grill. Add the garlic and cook until lightly toasted. Place 4 tortillas on a work surface and divide the half of the cheese, lobster, and garlic among the tortillas. Season with salt and pepper, to taste.
• Place another tortilla on top and then divide the remaining cheese, lobster, and garlic over top. Place the remaining tortillas on top to make 2-layer quesadillas. Brush tops of the tortillas with oil and then place the quesadillas on the grill, oiled side down. Grill until golden brown, about 2 to 3 minutes. Carefully flip the quesadillas over, close the cover of the grill, and grill until the cheese has melted, about 2 to 3 minutes longer. Remove from the grill, cut each quesadilla into quarters, and serve with the various toppings.
• Combine all ingredients in a medium bowl. Season with salt and pepper, to taste.
• Place ancho chiles in a medium bowl, cover with boiling water, and let sit at room temperature for 1 hour. Remove from soaking liquid, coarsely chop, and place in a blender with the garlic, 1/4 to 1/2 cup of the soaking liquid, 2 to 3 tablespoons canola oil, and the pine nuts; blend until smooth. Pour the mixture into a medium bowl.
• Preheat grill to high. Brush peppers with oil and season with salt and pepper. Place on the grill and grill until charred on all sides. Remove, place in a bowl, cover with plastic wrap, and let steam 15 minutes. Remove skin and cut into julienne strips. Transfer the peppers to the bowl with the ancho puree and add the vinegar. Chop the cilantro, add it to the salsa, and season with salt and pepper, to taste.
• Preheat grill to high. Brush serranos and green onions with oil and season with salt and pepper. Grill until charred on all sides. Remove from the grill and finely chop.
• Place avocado in a medium bowl. Add the grilled serranos, green onions, lime juice, and 3 tablespoons oil and stir gently until combined. Season with salt and pepper, to taste.

CHUTNEY-TOPPED BRIE

Steps:

• Place the cheese in an ungreased ovenproof serving dish. Top with chutney and bacon. Bake, uncovered, at 400° for 10-12 minutes or until cheese is softened. Serve with crackers.

APPLE BRIE QUESADILLAS

Steps:

• In a skillet over medium heat, cook the onions, vinegar, sugar, thyme and rosemary in oil for 10 minutes or until onions are golden.
• Spoon the mixture over half of each tortilla and top with apples and cheese.
• Fold over.
• Cook on a griddle over medium heat for 2-3 minutes on each side or until cheese is melted.

APPLE BRIE QUESADILLAS

Steps:

• In a small skillet over medium heat, cook the onions, vinegar, sugar, thyme and rosemary in oil for 10 minutes or until onions are golden brown. , Spoon the mixture over half of each tortilla; top with apples and cheese. Fold over. Cook on a griddle over medium heat for 2-3 minutes on each side or until cheese is melted.

CHICKEN AND BRIE QUESADILLAS WITH CHIPOTLE SALSA

Steps:

• Stir together first 6 ingredients, with 1/4 cup green onions, and 1/4 cup cilantro.
• Let stand 1 hour.
• Stir together remaining green onions, cilantro, chicken and green chiles.
• Arrange 4 tortillas on a large baking sheet greased with cooking spray.
• Top evenly with cheese, chicken mixture, and remaining tortillas, pressing down slightly.
• Bake at 425ºF for 8 to 10 minutes or until cheese melts.
• Cut into wedges, and serve immediately with salsa.
• Freeze remaining chipotle chiles in adobo sauce, if desired.