Recipe Categories
Tex Mexican
Tex Mex Quesadillas

Granny's Brie Blue Cheese Walnuts Pear Quesadillas

1 tbl Butter 
1/4 cup Brown sugar 
1/4 tsp Ground cinnamon 
1 lb Cooking pears, such as Bartlett, cored, quartered and small diced 
1 pch Salt 
1 tbl Cornstarch 
1 tbl Water 
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 frying 
FOR THE WALNUTS 
1 cup Walnut pieces 
2 tbl Cinnamon and sugar mixture 

 Method : 
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

He was so narrow minded that if he fell on a pin it would blind him in both eyes.