I like putting things between tortillas and grilling them until they’re melty, ok?
It is what it is, and this is a DELICIOUS incarnation of that habit of mine.
Great for a Monday night meal, or to serve as a snack for happy hour or any other time of your life that you want to eat something delicious.
And, honestly, isn’t that all the times of your life?
No need for measurements on this one, but gather up the following things!
- brie cheese
- apple (1 per 4 quesadillas)
- tortillas (1 large per person or 2 small)
- crushed red pepper
- jelly (optional, your choice)
While you prep the ingredients, heat a grill pan, griddle, or large frying pan to medium heat.
I’m sorry that my cheese looks so grody.
For the apples, I cut the apple in half, then in half again. Then, cut each quarter on an angle to remove the core.
Then, thinly slice the apple. Delish.
Slice the cheese, too! I leave the rind on, because I’m not afraid of stinky cheese, but you can remove it if you don’t prefer the strong rind flavor!
Now, I like to press each tortilla in half so I have kind of a crease to help me see where the halfway point is as I’m building each quesadilla.
Then, spread half the quesadilla with jelly. I had this delicious habanero/pineapple jelly from Jay’s mom – the spice and sweetness were FABULOUS.
Butter the pan in any way you find agreeable. I like to swirl the end of the stick of butter on the hot pan, but that’s just me. You have to do what feels right for you!
Now, it’s time to build the quesadillas. Lay the jellied tortilla on the pan, then make a thin layer of apple slices and brie on the non-jellied side. Then add as much crushed red pepper, salt, and black pepper as you’d like!
Let the quesadilla warm open-faced for 2 minutes until the cheese starts to melt. Then, fold the jellied side over the cheese and press lightly so everything can stick together and be perfect.
After another minute or two, flip the quesadilla again if you need to so that it can brown evenly on both sides.
When the cheese is melted and the tortilla is as crispy as you’d like it, remove it from the pan.
Let it sit for a few minutes to set – the brie will be really loose at this point. 90 seconds should be plenty of time.
Cut this gorgeous thang into wedges and serve with extra apples and any veggie you’d like. Perfect!