Brie and Walnut Quesadillas with Cranberry Onion Relish
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This spin on quesadillas melds cranberries with caramelized onions.
Servings: 24 pieces
Ingredients:
| Nutritional Info | |
| Per piece: about | - |
| cal | 108 |
| pro | 4 g |
| total fat | 7 g |
| sat. fat | 2 g |
| carb | 9 g |
| fibre | 1 g |
| chol | 9 mg |
| sodium | 129 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 4% |
| vit A | 2% |
| vit C | 2% |
| folate | 10% |
Suggested Recipes
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4 large flour tortillas
8 oz (250 g) brie cheese, thinly sliced
3/4 cup (175 mL) chopped walnuts, toasted
Cranberry onion Relish:
2 tbsp (25 mL) vegetable oil
2 onions, thinly sliced
2 tsp (10 mL) chopped fresh thyme (or 1/2 tsp/2 mL dried)
1/4 tsp (1 mL) each salt and pepper
1/2 cup (125 mL) chopped dried cranberries
2 tbsp (25 mL) white wine or water
1 tbsp 15 mL white_wine_vinegar or cider vinegar
Preparation:
Cranberry Onion Relish: In skillet, heat oil over medium heat; fry onions, thyme, salt and pepper, stirring often, until golden and softened, about 20 minutes.
Stir in cranberries, wine and vinegar; cook until no liquid remains, about 5 minutes.
(Make-ahead: Let cool; refrigerate in airtight container for up to 3 days.)
Top half of each tortilla with Brie; sprinkle with walnuts. Fold uncovered half over filling;
press lightly. (Make-ahead: Cover and refrigerate for up to 4 hours.)
Bake on greased baking sheet in 400°F (200°C) oven, turning once, until golden, about
14 minutes. (Or cook in greased skillet or grill pan over medium-high heat for 3 minutes per side.) Cut each into 6 wedges; serve with Cranberry Onion Relish
Stir in cranberries, wine and vinegar; cook until no liquid remains, about 5 minutes.
(Make-ahead: Let cool; refrigerate in airtight container for up to 3 days.)
Top half of each tortilla with Brie; sprinkle with walnuts. Fold uncovered half over filling;
press lightly. (Make-ahead: Cover and refrigerate for up to 4 hours.)
Bake on greased baking sheet in 400°F (200°C) oven, turning once, until golden, about
14 minutes. (Or cook in greased skillet or grill pan over medium-high heat for 3 minutes per side.) Cut each into 6 wedges; serve with Cranberry Onion Relish
Source
Canadian Living Magazine: October 2006
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