| 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.
A Message from our Provider:
“A lot of church members who are singing \”Standing on the Promises\” are just sitting on the premises.”