If you need the extra protein, thinly sliced turkey meat from the deli would pair quite well with all the flavors and offer a slightly heartier option.
Elevate your tortillas with cool-weather fruit, then pair this gooey, cheesy, messy quesadilla with a spinach and walnut salad for a tasty Fat and Happy meal.
Fat and Happy Food Blog Tips and Techniques: The directions below call for building the quesadilla in the pan while the bottom tortilla is crisping; you could put it all together then place it in the pan but I feel the delicate pear easily becomes overcooked and mushy. You'll be happier if you build it as it cooks.
Pear and Blue Cheese Quesadilla
1 pear
2 whole wheat tortillas
Blue cheese
Gruyere or Swiss cheese, shredded
Apricot jam
Fresh black pepper
Butter (optional)
Begin by placing one tortilla in a dry fry pan over medium heat; be sure the pan is large enough to allow the tortilla to lay flat . You can add a small pat of butter if you want, but I don't feel the extra fat is needed. While the first tortilla is heating, slice the pear, relatively thin but thick enough to hold shape.
Over the heating tortilla, crumble on the blue cheese and sprinkle with shredded Gruyere cheese. Use as much as you want but don't over do it, usually about 1/4 cup total cheese is plenty. Layer the sliced pear over the cheese. Take your pepper grinder and give it a few turns over the pears.
Spread about 2-3 spoonfulls of the jam on the second tortilla and place over the pear. The bottom tortilla should be crispy by now, carefully flip the whole the thing over; if you are using butter, add a little pat now. Let cook until the bottom tortilla crisps.
Remove from pan and place on a cutting board, cut into quarters and enjoy!
No comments:
Post a Comment