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Brie And Dried Cranberry Quesadillas

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Ingredients

Adjust Servings:
1 tablespoon extra virgin olive oil
1 cup thinly sliced yellow onion
8 flour tortillas (6-inch tortillas or 16 3-inch tortillas)
1/2 lb soft brie cheese
1/2 cup dried cranberries
fresh ground black pepper
cilantro leaf, for garnish

Nutritional information

142.8
Calories
71 g
Calories From Fat
7.9 g
Total Fat
3.8 g
Saturated Fat
18.9 mg
Cholesterol
246.9 mg
Sodium
12.1 g
Carbs
1 g
Dietary Fiber
1.2 g
Sugars
5.8 g
Protein
57g
Serving Size

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Brie And Dried Cranberry Quesadillas

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    Cuisine:

    I made one of these quesadillas today as part of my lunch. The taste is really good but I had a bit of trouble with the cutting and serving. The tortillas got so crispy at the high oven temp that they were basically crackers (particularly on the edges) so fell into crumbles when I cut them. Since I still have more of the ingredients I'm going to try again tomorrow with either a lower oven temp or in a non-stick skillet on the stove top and see if I can do any better. There's definitely promise there with the taste! [Made for Let's P-A-R-T-Y!] -Dec. 11, 2011. Update: I tried this again today with the leftover ingredients and baked at 350* instead (same length of time) - came out much better (as the photo shows!) :)

    • 35 min
    • Serves 12
    • Easy

    Ingredients

    Directions

    Share

    Brie and Dried Cranberry Quesadillas, A good snack or party appetizer From Vegetarian Times November/December 2005 , I made one of these quesadillas today as part of my lunch The taste is really good but I had a bit of trouble with the cutting and serving The tortillas got so crispy at the high oven temp that they were basically crackers (particularly on the edges) so fell into crumbles when I cut them Since I still have more of the ingredients I’m going to try again tomorrow with either a lower oven temp or in a non-stick skillet on the stove top and see if I can do any better There’s definitely promise there with the taste! [Made for Let’s P-A-R-T-Y!] -Dec 11, 2011 Update: I tried this again today with the leftover ingredients and baked at 350* instead (same length of time) – came out much better (as the photo shows!) 🙂


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    Steps

    1
    Done

    Note: You Could Also Substitute Corn Tortillas For the Wheat Tortillas.

    2
    Done

    Preheat Oven to 425 Degrees.

    3
    Done

    in Skillet Over Medium Heat, Cook the Onion in the Olive Oil For About 5 Minutes or Until Soft and Browned. Stir Often.

    4
    Done

    Set Onions Aside in Small Bowl to Cool.

    5
    Done

    Arrange Four (or 8 Small) Tortillas on a Large Baking Sheet. Divide the Brie Cheese and Sauteed Onions Among the Tortillas. Sprinkle With Cranberries and Garnish With Black Pepper Then Place the Other Tortillas on Top, Pressing Down Gently but Firmly.

    6
    Done

    Bake For Approximately 8 Minutes or Until the Brie Melts.

    7
    Done

    Cut Each Tortilla Into 6 Wedges (if Using Small Tortillas Cut in Half) and Serve Warm.

    8
    Done

    Garnish With Cilantro Leaves If Desired.

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    Hazel Powell

    Spice whisperer known for creating dishes that are bold and flavorful.

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