Brie cheese is soft, creamy and this week’s selection for the World Cheese Tour. These brie cheese quesadillas are a simple recipe that don’t take long and taste great.
Most brie recipes require an oven — after buying the Brie cheese the FoodGrizzly oven had a breakdown so an alternate brie recipe was needed that only required cooking on the stove top. This recipe was found in the ‘The All American Cheese and Wine Book’ by Laura Werlin. FoodGrizzly has used this book a few times now for cheese pairings and they are really good.
Ingredients
- 1/4 cup sour cream
- 1 teaspoon fresh lime juice
- 2 tablespoons olive oil
- 4 large flour tortillas
- 6 ounces brie cheese, rind removed and sliced thin.
- 1 mango, diced
- 1 jalapeno, seeded and diced
FoodGrizzly used 3 ounces of brie from 2 different Bries so that the family could compare taste but you can also use all six ounces from the same Brie. The brie cheese selections were:
- President Brie cheese with herbs, purchased at the local grovery store.
- Promataglia brie cheese is a french brie cheese and also purchased at the local grocery store.
Brie Cheese
Directions:
- To make the lime cream mix the sour cream and lime juice. Refrigerate until ready to serve.
- To make the quesadillas heat the olive oil in a large saute pan.
- Assemble the quesadilla by placing half the cheese evenly across one tortilla. Next the mango and jalapeno. Place another tortilla on top. Repeat to assemble next quesadilla.
- Place one tortilla in hot oil. Cook until bottom is brown. This will only be a couple minutes. Very carefully flip and cook until this side is browned. Remove from pan and place on paper towels to absorb excess oil. Repeat with next quesadilla.
- To serve, cut into wedges and place on a plate with sour cream and lime cream.
Brie Cheese Quesadillas (with a side of slow-cooked pork)
Both Brie cheeses tasted great. The herb taste definitely came through in the President cheese and added a nice freshness along with the mango.
