Brie, Basil and Strawberry Quesadillas

Name: Brie, Basil and Strawberry Quesadillas
Prep time: 5 min
Total time: 10 min
Yield: 4
Ingredients: 4 burrito-size tortillas; 4 ounces brie cheese, rinds removed and cut into chunks; 4 large strawberries, sliced; 1/4 cup chopped fresh basil

5 Ratings

6 Comments

Prep 5 min
Total 10 min
Servings 4

Creamy brie cheese mixes and mingles with sweet strawberries and chopped fresh basil. It's like spring in every bite! MORE+ LESS-

By Scaron

Updated August 4, 2016

Ingredients

burrito-size tortillas

ounces brie cheese, rinds removed and cut into chunks

large strawberries, sliced

1/4

cup chopped fresh basil

Steps

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1

Heat a 10-inch nonstick skillet on the stove over medium heat.
2

Working with 1 tortilla at a time, spread 1 ounce of brie chunks over half of it. Top with 1 sliced strawberry, spreading out, and 1 tbsp of chopped fresh basil. Fold over and place in the hot pan.
3

Cook the quesadilla, flipping once, for 5-7 minutes, until golden on both sides. Remove to a cutting board and cut into four wedges.
4

Repeat the process until all of the tortillas have been used.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

You know what I love about quesadillas? They are so easy, adaptable and fast to make. Heck, you can decide at 10 minutes to 6 p.m. that you are going to make the whole family quesadillas for dinner, and still be sitting down at 6. That kind of speed is unmatchable.

And then there are the fillings. You can go simple with just cheese. Or you can spread the tortilla with a little refried beans before adding the cheese for a little more substance in your quesadillas. Of course, diced veggies, chicken, steak or shrimp are good additions too.

But why stop there? Who says that a quesadilla has to have cheddar? Plenty of cheeses work fabulously inside – mozzarella, provolone, even brie …

And that brings me to my new favorite quesadilla. The Brie, Basil and Strawberry Quesadillas combines three of my very favorite things in a wonderful, melty little sandwich.

This quesadilla, which is decidedly un-Mexican and doesn’t need or want any salsa for dipping, is like spring in every single bite. The delightful sweet, creamy, bright combination will leave you wanting more.

Here's the full recipe:

Sarah W. Caron (aka scaron) is a food writer, editor and blogger who writes about family-friendly foods and raising a healthy family at Sarah’s Cucina Bella.

What’s your favorite quesadilla combination?