Cheese And Pear Quesadillas

Quesadilla featuring Brie cheese, fresh basil, sweet onion, hazelnuts, and pears. Served hot with pear salsa.

Ingredients -

4 (8-inch) Whole Wheat Flour 8" Tortillas
1/2 cup shredded Monterey Jack Cheese

1/2 cup sliced Brie Cheese
3 tablespoons sliced Fresh Basil Leaves
2 tablespoons chopped Sweet Onion
2 tablespoons chopped Hazelnuts
1 yellow, USA Bartlett Pear, cored and thinly sliced
2 teaspoons Olive Oil

Preparation:

1. On ½ each tortilla, sprinkle with ¼ Monterrey Jack and Brie cheeses, fresh basil, sweet onion, and hazelnuts. Top with pear slices.

2. Fold each tortilla in half. Secure with toothpicks. Brush both sides of tortillas with olive oil.

3. Heat non-stick skillet over medium heat.

4. Place 1 quesadilla in skillet. Brown for 2 to 3 minutes. Flip with spatula, and brown for 2 to 3 minutes.

5. Remove and repeat with remaining 3 quesadillas.

6. Cut each quesadilla into 4 wedges.

Pear Salsa

3 USA Bosc Pears, cored, chopped
1/2 cup chopped Sweet Onions
1/4 cup chopped Cilantro
1/4 cup Fresh Lime Juice
1/4 cup Mint
1 Jalapeño Chili, seeded and chopped
1 Red Pepper, diced
1/2 teaspoon Salt

Combine ingredients in a small bowl. Cover and refrigerate if not using immediately.

Cooking Tip

Buying And Storing Potatoes

Potatoes should be stored in a cool, dark, place so that they do not turn green and become poisonous. Potatoes should be wiped clean, but not washed before storing.

Cooking Tip

Artichoke Selection

Artichokes are in reality, large flower buds. When picking them out at the store, choose artichokes that are heavy for their size and tightly closed.