- 4 burrito size tortillas
- 4 ounce brie cheese, rinds removed and cut into slices
- 8 large strawberries, sliced
- 1/4 cup chopped fresh basil
- Olive oil spray
Heat a 10-12″ nonstick skillet on the stove over medium heat, spray with olive oil spray. Woking with 1 tortilla at a time, spread 1 ounce of brie chunks over half of it. Top with 2 sliced strawberry, spreading out and 1 T of chopped fresh basil. Fold over and place in the hot pan, spray the top of the tortilla with olive oil spray, sprinkle slightly with salt and pepper.
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.
Serve with sour cream on the side.
Chicken & Cheddar Quesadillas:
Fill tortillas with left over rotisserie chicken, cut up small; top with shredded sharp cheddar cheese. Follow the same procedure: serve with salsa and sour cream on the side.
Turkey & Cheddar Quesadillas:
Fill tortillas with 1/2 lb. Boar’s Head Turkey breast, chopped; top with shredded sharp cheddar cheese. Follow the same procedure: serve with salsa and sour cream on the side.
Apple and Brie Quesadillas:
Spread brie cheese on tortilla. Fill tortillas with 1/2 can cooked apples (Comstock) after patting dry with paper towels. Follow the same procedure: serve with sour cream on the side.