Brie, Basil and Strawberry Quesadillas
ounces brie cheese, rinds removed and cut into chunks
large strawberries, sliced
cup chopped fresh basil
Heat a 10-inch nonstick skillet on the stove over medium heat.
Working with 1 tortilla at a time, spread 1 ounce of brie chunks over half of it. Top with 1 sliced strawberry, spreading out, and 1 tbsp of chopped fresh basil. Fold over and place in the hot pan.
Cook the quesadilla, flipping once, for 5-7 minutes, until golden on both sides. Remove to a cutting board and cut into four wedges.
Repeat the process until all of the tortillas have been used.
More About This Recipe
- You know what I love about quesadillas? They are so easy, adaptable and fast to make. Heck, you can decide at 10 minutes to 6 p.m. that you are going to make the whole family quesadillas for dinner, and still be sitting down at 6. That kind of speed is unmatchable.
And then there are the fillings. You can go simple with just cheese. Or you can spread the tortilla with a little refried beans before adding the cheese for a little more substance in your quesadillas. Of course, diced veggies, chicken, steak or shrimp are good additions too.
But why stop there? Who says that a quesadilla has to have cheddar? Plenty of cheeses work fabulously inside – mozzarella, provolone, even brie …
And that brings me to my new favorite quesadilla. The Brie, Basil and Strawberry Quesadillas combines three of my very favorite things in a wonderful, melty little sandwich.
This quesadilla, which is decidedly un-Mexican and doesn’t need or want any salsa for dipping, is like spring in every single bite. The delightful sweet, creamy, bright combination will leave you wanting more.
Here's the full recipe:
Sarah W. Caron (aka scaron) is a food writer, editor and blogger who writes about family-friendly foods and raising a healthy family at Sarah’s Cucina Bella.
What’s your favorite quesadilla combination?