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Brie Quesadillas with Chipotle Pumpkin Salsa | Print |
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Makes 8

 

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  • 10 to 12 ounces firm but ripe Brie cheese, rind removed
  • 8 small flour tortillas
  • 2 cups (8 ounces) shredded cheese, such as Monterey jack or mild white cheddar
  • Chopped fresh cilantro
  • 1 jar (16 ounces) Frontera Chipotle Pumpkin Salsa

 

  1. Spread about 1 ounce of the brie over half of each tortilla. Sprinkle with about ¼ cup of the shredded cheese and a little cilantro. Fold in half.
  2. Heat a large nonstick skillet or griddle over medium heat. When hot, coat the surface with a little oil. Add folded tortillas in a single, uncrowded layer.  Cook, over medium heat, turning once until tortilla crisps to golden brown, about 1 minute per side.
  3. Garnish with more cilantro. Serve hot with salsa.
 

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