A fantastic quesadilla for lunch, dinner, or hey, I’d even love it with my coffee for breakfast! And more good news, kids love these, too! Why wouldn’t they? After all, they’re creamy, sweet, crisp, and a bit salty. Yum!
- About 2 teaspoons unsalted butter, or grapeseed oil
- Sea salt
- 2 tablespoons apricot preserves or jam
- 2 large brown rice tortillas (about 8 inches)
- About 1/4 pound brie cheese, cut into slices about 1/4 inch thick
- 1 1/2 tablespoons dried cranberries
Serves 2 to 4
Total Prep and Cooking Time: about 15 minutes
Over medium heat, warm a large skillet with the butter or oil, and sprinkle it with salt. Spread about half of the apricot preserves or jam over one of the tortillas, and place it, apricot side up, in the skillet. Now make an even layer of the brie slices directly on top of the preserves, and sprinkle the cranberries on top. Spread the remaining preserves or jam on the second tortilla, and place it, apricot side down, on top of the cranberries. Use a large, flat bottomed spatula to press down on the top tortilla. Once the bottom tortilla is golden brown, and the brie is beginning to melt, carefully flip the quesadilla over. Cook on the other side until the cheese is completely melted, and sprinkle the top with a bit more salt. Slide the quesadilla onto a cutting board, and wait 5 to 10 minutes before slicing and serving. Some additional notes: I do love this with the butter as it makes it even more decadent, but the grape seed oil is a very nice neutral oil that’s much lower in fat. Of course you can use any tortillas you’d like, but I love the way the brown rice tortillas crisp and they’re a great gluten-free option! You can get them at Whole Foods and Trader Joe’s.