Pear and Brie Quesadillas

04QuesadillaSlicesPlatebfLOAppetizers don’t get much simpler than this. Our local market, Jewel-Osco, sent me this recipe in a promotional email, and I have to admit that I was at first a little bit leery of using canned pears; but these turned out surprisingly well, and were a pretty big hit at our Easter brunch.

Note: one produce person told me that pomegranates were out of season, so I picked up a package of freeze-dried, then found a fresh container at another market, so do your research.

•4 canned pear halves in juice (one can)
•8 ounces Brie
•4 flour tortillas
•1/4 cup sour cream
•1/2 cup pomegranate seeds

Drain the pears and slice thinly.

02BriePearsTortillabfLOCut the Brie into thin strips, removing the rind, if you prefer (we generally do).

Arrange half of the Brie on a flour tortilla and top with half of the sliced pears. Cover with another tortilla.

Here’s where you get some options:

I happen to have a quesadilla maker – gifted to us years ago by the world’s best in-laws – and that nifty little one-trick pony makes it simple; pop the filled tortillas onto the hot plate, close the lid, and think pear and 03bQuesadillaPlatterbfLOcheese-y thoughts for five minutes. Remove the nicely browned and segmented quesadilla to a warm oven and repeat with the remaining tortillas, pears, and brie.

OR, you can place your filled tortillas in a large non-stick pan over medium-high heat and cook it for three minutes, then flip and cook for another three minutes, then into the warm stove while you make the second quesadilla.

Brush the finished quesadillas with sour cream, slice into sections, and sprinkle with pomegranate seeds – and, if you have any, some honey crunch sunflower seeds.

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