I know I’m a little late to the party, but I’ve been on a quesadilla kick lately, churning out all kinds of flavor combinations from the depths of my fridge. This latest one was scraped together from some stale tortillas, some very ripe brie, and the last of the home-canned blackberry preserves I brought back from a recent trip to the Rockies.
The trick to getting the quesadilla extra crisp is to spread the butter on the tortillas instead of putting it into the pan. Then, some gentle pressure from a spatula ensures an even contact patch with the pan so that every square inch of the tortilla ends up golden brown and flakey.
Between those two buttery disks the brie melts into rich cheesy lava, and the sweet fragrant blackberry preserves serve as an eye-popping accent that’s the perfect complement to the savory brie.
The melted brie and jam will have a tendency to squirt out the sides of the crisp tortilla when you cut it, so if you must cut it, be sure to use a sharp long knife. Just put the point of the knife on the cutting board and use a quick paper-cutter style motion with one hand on top of the knife to cut through it without losing all of the molten filling.
Blackberry Brie Quesadilla
- 1/2 tablespoon butter (softened)
- 2 small flour tortillas
- 2.7 ounces creamy brie
- 2 tablespoons blackberry preserves
- Preheat a heavy-bottomed pan over medium heat until hot.
- Split the butter in half and spread it on one side of each tortilla. You can stack them so that the buttered sides are facing each other to keep them from sticking to your board.
- With the non-buttered side up, lay 4 slices of brie on the tortilla and then drizzle on the blackberry preserves.
- Put the tortilla buttered-side down on the pan and top with another tortilla with the buttered-side up.
- Fry the quesadilla, using a spatula to gently press it down so that the tortilla is making good contact with the pan.
- When the bottom tortilla is browned and crispy, flip it over and fry the second side. You don't need to press this side down, as the cheese will squirt out from the sides.
- Serve immediately.
Yield: Makes 1 quesadilla
Marc Matsumoto is a culinary consultant and recipe repairman who shares his passion for good food through his website norecipes.com. For Marc, food is a life long journey of exploration, discovery and experimentation and he shares his escapades through his blog in the hopes that he inspires others to find their own culinary adventures. Marc’s been featured in the New York Times, Wall Street Journal, and USA Today, and has made multiple appearances on NPR and the Food Network.