Quesadilla with pear and cheese
4 servings
20 minutes
Pear and cheese quesadilla is an amazing blend of Mexican cuisine with refined notes of European gastronomic traditions. The crispy tortilla hides a delicate filling of gorgonzola and brie cheese that harmonizes beautifully with caramelized pear, aromatic cinnamon, and brandy. The pear sauce enriched with lemon juice and walnuts adds a special depth of flavor to the dish. The origins of quesadilla trace back to Mexican traditions where cheese tortillas are a popular street snack. In this version, the fruity-nutty accents transform an ordinary quesadilla into a sophisticated treat perfect for a cozy dinner or an original appetizer on a festive table. The dish is served warm when the cheese is slightly melted and the tortilla remains crispy, creating an unforgettable gastronomic pleasure.
1
Prepare pear sauce. Heat butter in a pan. Add diced pear pieces (peeled and finely chopped), cook while stirring for 1-2 minutes. Add sugar and cinnamon, and optionally a pinch of salt. Bring to a boil, reduce heat, and cook while stirring for 3-4 minutes. Add brandy and lemon juice. Cook until the sugar dissolves and the pears are soft. Add finely chopped walnuts. Cook for 1 minute. Set the sauce aside.
- Butter: 1 tablespoon
- Pears: 1 piece
- Brown sugar: 2 tablespoons
- Cinnamon: pinch
- Salt: pinch
- Brandy: 2 tablespoons
- Lemon juice: 1 tablespoon
- Walnuts: 50 g
2
Place crumbled blue cheese and a few pieces of brie cheese on half of the tortilla. Cover with the other half of the tortilla. Press lightly. Repeat with the remaining tortillas. Heat vegetable oil in a grill pan. Fry the tortillas for 2 minutes on each side or until the cheese melts slightly. Serve warm with pear sauce.
- Gorgonzola cheese: 100 g
- Brie cheese: 100 g
- Wheat (flour) tortillas: 4 pieces
- Vegetable oil: 30 ml
