Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
MMMMM--------------------FOR THE QUESADILLAS------------------------- 1/2 lb Maytag Farms Blue Cheese; -crumbled 1/2 lb Brie; thinly sliced 16 sm Flour tortillas Vegetable oil for pan fryingMMMMM----------------------FOR THE WALNUTS--------------------------- 1 c Walnut pieces 2 tb Cinnamon and sugar mixture In a large saucepan, over medium heat, melt the butter. Stir in the sugar and cinnamon, stirring until the sugar dissolves. Add the pears and salt. Mix well. Cook for 4 minutes, stirring occasionally. Dissolve the cornstarch in the water. Stir the cornstarch slurry into the pears and continue to cook for 2 minutes. Remove from the heat and cool completely. Place 1/2-ounce of the blue cheese and 1/2-ounce of the brie over half of each tortilla. Fold the tortillas over and press firmly. In a large saute pan, over medium heat, add 1 tablespoon of the oil. Add a third of the quesadillas and pan fry for a couple of minutes on each side until golden brown and the cheese is melted. Pan-fry the rest of the quesadillas in small batches. Fry the walnuts for 1 minute. Remove and sprinkle with cinnamon sugar mixture. Drain on paper towels. Slice the quesadillas in half and serve with the pear compote and walnuts. Garnish with parsley. Yield: 8 servings Converted by MC_Buster. Per serving: 4771 Calories (kcal); 156g Total Fat; (29% calories from fat); 147g Protein; 685g Carbohydrate; 258mg Cholesterol; 7201mg Sodium Food Exchanges: 43 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 25 1/2 Fat; 2 1/2 Other Carbohydrates Recipe by: EMERIL LIVE SHOW #EM1C63 Converted by MM_Buster v2.0n.
