Friday night, I had gotten home from the gym late and J and I were starving. The kitchen was a mess still from the night before and I realized that I had forgotten to buy arugula at the store. And then I remembered that I planned to put these on the blog. I scrambled around the kitchen moving things out of the way so I could make dinner and take a few half-hearted pictures, and ended up burning one quesadilla and undercooking the other. I am the most awesome cook ever. :) At least they taste good!
These quesadillas are sweet, buttery and salty. They're also a little rich, so if I eat anything else with them it's usually something basic to balance things out, like a plain vegetable or a salad. I've been trying to come up with a salsa that complements the flavors here but the quesadillas have enough moisture on their own that it's really unnecessary. Most of the time, I just eat them "dry" or with a small dollop of sour cream. Have them for dinner or cut into small triangles and serve as an appetizer with some white wine.
4 flour tortillas (8 in diameter)
4 oz prosciutto
4 oz good quality brie, cut into small chunks
3 pears, sliced into long strips
3 tablespoons balsamic vinegar
2 tablespoons butter
1 tablespoon honey
1/3 cup diced onion
1 cup arugula
pinch of rosemary
Lay two of the tortillas on a flat surface, side by side and top each tortilla with 1/4 of the brie, 1/2 the prosciutto, and (if you aren't forgetful like me) 1/2 the arugula. Set aside.
Melt the butter in a small sauce pan and when moderately hot add the onion, and a pinch of kosher salt. Cook, stirring occasionally for 3-4 minutes. Add the vinegar, honey, a pinch of rosemary, kosher salt and black pepper and cook for 3 minutes. Add the pears and stir to coat them in the vinegar mixture. Cook for another minute.
Spray a 9 or 10 inch skillet with non-stick spray and heat to medium. Place one of the tortillas (with the brie & prosciutto) you set aside earlier in the skillet. Top with 5 or 6 of the pear slices and a little of the vinegar sauce. Top with another 1/4 of the brie and cover with a tortilla. Cook for two minutes and flip gently with a large spatula (the bottom tortilla will be crispy so it will be easy to flip). Cook for another 2 or 3 minutes and remove. Cool. Follow the instructions in this paragraph again to make the second quesadilla. Cool and then cut both in half or quarters.
All text and photographs © 2008, 2009 Food is to love / Andrea Quigley