Pear And Brie Quesadillas Recipe

Prepare chutney

Heat 1 tsp olive oil in a small saucepan over medium heat. Add the minced shallot and cook, stirring, for 2 minutes until softened but not browned. Add the minced ginger and cook 30 seconds more until fragrant.

Add 1 cup diced pineapple, 2 tbsp brown sugar, 2 tbsp apple cider vinegar, 1 tbsp lemon juice, 1 tsp red chili flakes and 1 tsp salt. Stir to combine and bring to a gentle simmer.

Reduce heat to low and simmer, stirring occasionally, 8–10 minutes, until the mixture thickens slightly and the pineapple becomes tender but still retains small pieces. Taste and adjust seasoning — add more sugar for sweetness, vinegar for brightness, or chili flakes for heat.

Remove from heat and let cool to room temperature. Chutney will thicken further as it cools. Can be made up to 2 days ahead and refrigerated in a covered container.

Assemble

Warm the tortillas briefly (10–15 seconds each) in a dry skillet or microwave to make them pliable. Lay 4 tortillas on a work surface. Evenly divide and layer the brie slices over each tortilla, leaving a 1/2 inch border. Top brie with an even layer of thinly sliced pear. Sprinkle each with a pinch of freshly ground black pepper and about 1/4 tsp fresh thyme leaves, if using. Top with the remaining 4 tortillas to make 4 sandwiches.

Cook

Heat a large nonstick skillet or griddle over medium-low to medium heat. Add 1/2 tbs butter and swirl to coat. Working in batches (2 quesadillas at a time if your pan fits), place a assembled quesadilla in the skillet. Cook 3–4 minutes until the bottom tortilla is golden brown and the brie begins to melt. Carefully flip using a spatula, add remaining 1/2 tbs butter (or brush on), and cook 2–3 minutes more until the other side is golden and the cheese is fully melted. Reduce heat if the tortillas brown too quickly before cheese melts.

Transfer cooked quesadillas to a cutting board and let rest 1 minute. Cut each into 4 wedges using a sharp knife or pizza cutter.

Repeat with remaining quesadillas. Keep finished quesadillas warm on a baking sheet in a 200°F (95°C) oven for up to 15 minutes while finishing the rest.

Arrange pear and brie quesadilla wedges on a platter. Spoon about 1 to 2 tablespoons of pineapple chutney per quesadilla (adjust to taste) either drizzled over wedges or served in a small bowl alongside for dipping.

Garnish with chopped cilantro or microgreens and serve with lemon or lime wedges for a bright squeeze if desired.