INGREDIENTS

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 

DIRECTIONS

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.

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