Creamy brie, sweet onions and tart craisins combine to make an extraordinary quesadilla. Think of these as a hip twist on traditional baked brie. Serve these quesadillas at a fall cocktail party, or as a Thanksgiving appetizer. The onions can be prepared up to two days in advance; the quesadillas can be cooked several hours in advance, and warmed in a 250 degree oven before serving.
Brie, Caramelized Onion & Craisin Quesadillas
1 Tbs. butter
½ Tbs. extra virgin olive oil
1 medium onion, sliced
8 whole wheat flour tortillas, 8 inch
12oz brie cheese, cut into ¼” slices
1/3 C. craisins or dried cherries
1/3 C. cilantro, chopped
cilantro sprigs, for garnish (optional)
1. Preheat oven to 250 degrees. Line a sheet pan with tin foil and set aside. Melt butter with olive oil over medium-high heat in a large non-stick skillet. Add onions; cook until golden brown and soft, about 10 minutes. Remove from heat, place onions in a medium bowl to cool. Onions can be made up to two days in advance and kept in the refrigerator until ready to use.
2. Wipe skillet clean and heat over medium-high heat. Place 1 tortilla in the skillet, top with ¼ each of the brie, onions and craisins. Sprinkle with chopped cilantro and top with another tortilla. Cook until bottom tortilla is slightly brown and crisp; flip and cook other side. Place cooked quesadilla on prepared sheet pan and keep warm in the oven. Cook remaining 3 quesadillas, keeping each warm in the oven until finished cooking. Cut each quesadilla into 6 wedges. Serve immediately, garnished with sprigs of cilantro, or keep warm in oven until ready to serve.
Serves 12 as an appetizer (2 wedges per person)
