(NC)—Quesadillas as a dessert? This unique treat is a sweet and savory variation on the traditional lunch or dinner quesadilla. Made with delicious California raisins and Brie cheese, this dessert is a tasty twist to cap off a meal.
2 1/2 tbsp unsalted butter, softened 40 mL
1 1/2 tbsp honey 22 mL
8 whole grain flour tortillas (6 to 8 inch (15-20 cm)) 8
1 round (7 ounces) baby Brie, cut into small pieces 200 grams
1 cup California raisins 250 mL
1 cup toasted walnuts 250 mL
icing sugar for garnish
mint leaves for garnish
Combine butter and honey in a small bowl and mix until smooth. Set aside.
Heat 12-inch (30 cm) skillet over medium heat. Spread one side of each tortilla with honey butter and place 1 tortilla, buttered side down, in skillet.
Sprinkle 1/8 of Brie, 2 tablespoons (30 mL) raisins and 2 tablespoons (30 mL) walnuts, in that order, over half of the tortilla. Fold remaining half over and cook until bottom is light browned and crisp.
Turn and brown remaining side, cooking 3 to 6 minutes on each side. Remove to individual serving plate and repeat for remaining tortillas. To serve, cut each quesadilla into 4 wedges, dust with icing sugar and garnish with mint.
Makes 8 servings.
Source: Recipe and image provided by the California Raisin Marketing Board.
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