Pear Quesadillas with Brie

Day PartSnack
Menu PartAppetizer/Small Plate

The Peasant & The Pear
San Ramon, Calif.

The Peasant & The Pear in San Ramon, Calif., gives quesadillas a healthy twist by adding fruit to the mix. Fresh pears are layered under Brie and mozzarella cheese in the tortilla, as well as incorporated into a chutney that’s served as an accompaniment.


Pear Chutney
2 large Bartlett pears, peeled, cored and cut into 1-inch chunks 
1 med. red onion, thinly sliced
1/2 cup chopped red bell pepper
1/2 dry white wine 
2 tbsp. packed dark brown sugar
1/4 cup water
1/2 tsp. red chili flakes

1/2 D’Anjou pear, cored and halved 
1 (12-inch) flour tortilla 
2 oz. Brie cheese, rind removed 
2 tbsp. shredded mozzarella cheese 
1/2 cup pear chutney


1. For pear chutney: Place pears, onion, red pepper, wine and brown sugar in medium saucepan. Bring to simmer, stirring frequently for 5 to 10 minutes until liquid is evaporated and pears are tender-crisp. Add a few tablespoons water if mixture is dry. Transfer to food processor and add water. Pulse just until mixture becomes thick sauce with chunks of pear and vegetables still visible. Stir in chili flakes; cool. Cover and refrigerate up to 3 days.
2. Cut pear into 1/4-inch slices and arrange on half the tortilla. Lay brie over pears and sprinkle with mozzarella. Fold other half of tortilla over filling. (Batch of quesadillas can be made in advance to this point, covered and refrigerated until baking.)
3. Preheat oven to 425 F. Bake quesadillas on parchment-lined sheet pan for 5 to 8 minutes until cheese is melted. Cool slightly then cut into 6 wedges. Serve with pear chutney.

Photo courtesy of Pear Bureau Northwest

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