Brie and Walnut Quesadillas with Cranberry Onion Relish

Author: Canadian Living

This spin on quesadillas melds cranberries with caramelized onions.

  • Portion size 24 servings
  • Credits : Canadian Living Magazine: October 2006

Ingredients

  • 4 flour tortillas
  • 8 oz Brie cheese thinly sliced
  • 3/4 cups chopped walnuts toasted
Cranberry Onion Relish:
  • 2 tablespoons vegetable oil
  • 2 onions thinly sliced
  • 2 teaspoons chopped fresh thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup chopped dried cranberry
  • 2 tablespoons white wine
  • 2 tablespoons water
  • 1 tablespoon white wine vinegar
  • 1 tablespoon cider vinegar

Method

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.

Nutritional facts Per piece: about

  • Sodium 129 mg
  • Protein 4 g
  • Calories 108.0
  • Total fat 7 g
  • Cholesterol 9 mg
  • Saturated fat 2 g
  • Total carbohydrate 9 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 10.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 2.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Brie and Walnut Quesadillas with Cranberry Onion Relish

Login