Description
Ripe pears and creamy brie are topped with a brown sugar agave sauce, walnuts and dried cranberries and cooked between two flour tortillas. Simply delicious!
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
- ½ cups Coarsely Chopped Walnuts Or Pecans (optional)
- 2 Tablespoons Dried Cranberries (optional)
Preparation
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.
