Brie, Pepper and Mushroom Quesadillas

by Sarah on January 28, 2011

Yes, you read that right, Brie .  Why on earth would I put Brie on a quesadilla?  Because friends, we had 2 big wheels of it in our refrigerator and it needed to be eaten.  We happened to have 2 big wheels of Brie–that President Brie, pictured above (courtesy of Costco), because it was marked down to under $3 at the local south Sacramento Costco store.  My ever-vigilant sale spotting deal loving spouse was drawn to it like a moth to a flame.

Have I mentioned my husband’s penchant for deal shopping?  He buys winter clothes in July.  Summer clothes in January.  If I send him to the store for milk, I know he’ll be coming home with 5 bags of groceries–2 of which will be from the “reduced for quick sale” bin, like dented cans, ripped boxes or discontinued items; and the other 3 bags will be filled with meats set for expiration and other likewise great deals.  Most of the time he remembers the milk.

So, while driving around the other afternoon between seeing clients, I was daydreaming about what to make for dinner.  Usually on Monday nights I’m dead dog tired.  What could I make and simultaneously avoid having to shop for groceries?  What could I make that will feel like dinner and not something just slapped together?  What can I make in the least amount of time possible?

Yes, friends, the answer to all of the above is quesadillas.  I come up with that answer pretty frequently, but it seems that I haven’t shared any of those recipes here yet.  I will soon, I promise.  Because there’s some good combinations I come back to, time and time again.

One thing that’s certain, a good quesadilla requires some good charred peppers and onions.  Heat a pan to high high heat.  Let it really get hot man.  Pour in some vegetable oil and toss in some sliced peppers and onions.  For this preparation, I used both red peppers and red onions.  Any kind is good though, I swear.  Don’t move them around too much.  They won’t brown.  They need the brown.

I also discovered many years ago, when I was a single mommy to little boys, that mushrooms in quesadillas are a good thing.  A very good thing.  We used to put anything into a quesadilla back then–it was a good way to clean out the refrigerator.

Once you have your fillings sauteed and ready for greatness, I recommend that you butter your pan or griddle.  I would publicly like to simultaneously thank and shame Pioneer Woman for giving me this idea.  It’s delicious but seriously, BUTTER?  And now I’m powerless to stop.

Lay your first tortilla on the griddle and place 3 slices of brie across it.  Then spoon on some of your sauteed vegetables.

Add some hot sauce, if you must.  Mexican hot sauce, like El Pato or Tapatio is good, but so is good old Tabasco.  I like the garlic kind.

Let it get a bit melty, then slap on the top tortilla.  Once it’s all kind of stuck together, and the underside is browned, flip it over carefully.

Let brown on the other side, then transfer to a cutting board and let sit for a few minutes before you cut it.

Serve it with some of that good guacamole that I told you about yesterday, if you didn’t eat it all already.  If you did, that’s ok!  Just make some more, it’s easy.

Warm, messy, satisfying and simple to put together after a long day on the road.  Or at your desk.

¡Buena consumición!  ¡Consiga de cocinar!

Brie, Pepper and Mushroom Quesadillas

Ingredients

  • 12 slices Brie, crossways across the wheel, 3 slices for each quesadilla
  • 1 red (or other) bell pepper, sliced
  • 1 red (or other) onion, sliced
  • 2 cups sliced mushrooms
  • 2 cloves garlic, minced
  • hot sauce of your choice
  • 8 medium flour tortillas
  • 2 Tbsp butter
  • vegetable oil, salt, pepper

Instructions

  • Heat a large saute pan over high heat and let get hot. Add 1 Tbsp oil and the pepper and onion. Let get very brown and charred, then toss and let brown again. Set aside on a plate. Add another Tbsp oil and add the mushrooms. Let saute until softened, add garlic. Let cook until fully softened, and you can smell the garlic. Set aside. You can combine the peppers and onions with the mushrooms and garlic if you wish. Season the lot with salt and pepper.
  • On a griddle or another large frying pan, heat 1/2 Tbsp butter. Lay one flour tortilla on the griddle, then 3 strips of brie. Add a quarter of the vegetable mixture on top. Add hot sauce and lay another tortilla on top. Let it all get melty and browned on the bottom, then gently flip and let brown again.
  • Transfer to a cutting board and let rest for a few minutes before cutting into pieces. Repeat with other tortillas. Serve with guacamole.
http://www.undercovercaterer.com/2011/01/brie-quesadilla-recipe/


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