| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables, Grains | Emlive09 | 1 | servings | |
INGREDIENTS
| 1 | tb | Butter |
| 1/4 | c | Brown sugar |
| 1/4 | ts | Ground cinnamon |
| 1 | lb | Cooking pears; such as Bartlett, |
| ; cored, quartered | ||
| ; and small diced | ||
| 1 | pn | Salt |
| 1 | tb | Cornstarch |
| 1 | tb | Water |
| 1/2 | lb | Maytag Farms Blue Cheese; crumbled |
| 1/2 | lb | Brie; thinly sliced |
| 16 | sm | Flour tortillas |
| Vegetable oil for pan frying | ||
| 1 | c | Walnut pieces |
| 2 | tb | Cinnamon and sugar mixture |
INSTRUCTIONS
FOR THE QUESADILLAS FOR THE WALNUTS In a large saucepan, over medium heat, melt the butter. Stir in the sugar and cinnamon, stirring until the sugar dissolves. Add the pears and salt. Mix well. Cook for 4 minutes, stirring occasionally. Dissolve the cornstarch in the water. Stir the cornstarch slurry into the pears and continue to cook for 2 minutes. Remove from the heat and cool completely. Place 1/2-ounce of the blue cheese and 1/2-ounce of the brie over half of each tortilla. Fold the tortillas over and press firmly. In a large saute pan, over medium heat, add 1 tablespoon of the oil. Add a third of the quesadillas and pan fry for a couple of minutes on each side until golden brown and the cheese is melted. Pan-fry the rest of the quesadillas in small batches. Fry the walnuts for 1 minute. Remove and sprinkle with cinnamon sugar mixture. Drain on paper towels. Slice the quesadillas in half and serve with the pear compote and walnuts. Garnish with parsley. Yield: 8 servings Converted by MC_Buster. Per serving: 4771 Calories (kcal); 156g Total Fat; (29% calories from fat); 147g Protein; 685g Carbohydrate; 258mg Cholesterol; 7201mg Sodium Food Exchanges: 43 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 25 1/2 Fat; 2 1/2 Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EM1C63 Converted by MM_Buster v2.0n.
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