Maple Walnut and Brie Quesadilla


6" Pressed
Maple Walnut and Brie Quesadilla

Original Recipe Serves 8


3 cups  Walnut Halves  
2 cups  Maple Syrup  
4 Tbsp.  Sugar  
3 oz. Unsalted Butter  
2 2/3 cups  Shallots , minced 
4 cups  Pears (any variety) halved, thinly sliced 
8 Mission® 6" Heat Pressed Flour Tortillas (10400)  
8 oz. Brie Cheese , sliced thinly 
3/4 cup  Basil , fresh, chiffonade 


1.) To make the maple glazed walnuts, stir together maple syrup and walnuts, tossing to coat well. Spread walnuts in 1 layer in a shallow baking pan and sprinkle with 3 tablespoon sugar.

2.) Bake in middle of oven heated to 350° F for 15 minutes, then stir and bake 5 minutes more.

3.) Transfer while still warm to a sheet of parchment paper or foil, and working quickly, separate walnuts with a fork.

4.) Cool completely (about 1 hour) and remove nuts from parchment, breaking up any large pieces. Set aside.

5.) Heat butter on medium-low heat in a heavy-medium skillet and sauté minced shallots, add 1 tablespoon sugar and continue sautéing, about 5 minutes, until soft. Set aside on a hot or cold line.

6.) Add sliced pear to skillet over medium heat and cook until golden and soft, about 3 minutes. Set aside.

7.) Place 2½ ounces of pear mixture on each tortilla with 1 ounce of brie cheese, 1½ tablespoons basil, and 1 ounce candied walnut halves. Fold in half and grill each side on a buttered flat grill until golden brown and cheese is melted, about 2 minutes each side.

8.) * Quesadillas may be assembled and flat grilled to order.

9.) ** Walnuts can be made 3 days in advance when stored in an airtight container separated between parchment or wax paper.

Recipe Using Same Product(s)

Stay fresh! Get the latest recipes, programs and product information in your inbox.

Thanks for signing up. Explore some other fresh ideas.