Here is an easy appetizer everyone knows how to make, but classed up a bit. I got the inspiration from this in Cabo at the One & Only. Amazing restaurant and so many ideas to try at home, I am still trying them out months after my trip. This is such a simple idea, bringing a cheese course to the loveliness that is a quesadilla. This is perfect for an appetizer for a party or even a yummy lunch for yourself. I would make my apple slices a bit thicker next time, but other than that the assembly in the picture is exactly how I would repeat it. The picture is how I arranged everything before I placed the top tortilla on.
Brie & Apple Quesadilla with Chipolte Cream
Forks & Amusement 2010
serves 4 appetizers
1/4 c light sour cream
2 canned chipotle peppers, seeded, minced
tablespoon of adobo sauce from can of chipotle peppers
2 large flour tortillas
6 oz brie cheese, sliced
1/2 granny smith apple, sliced
1/2 handful of arugula
In a small bowl, combine the sour cream, peppers and adobo sauce. Set aside.
Heat a large skillet over medium-high heat. Place one of the tortillas on the hot skillet. Arrange the cheese all over the tortilla, top the cheese with the apple slices and scatter the arugula over the apple. Apply the second tortilla on top. When cheese starts to melt and tortilla begins to toast, flip quesadilla and toast the other side. When done, all the cheese should be melted.
Remove quesadilla from pan. Cut in wedges and serve immediately with the chipolte cream.