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Brie Quesadilla Recipe
Ash Tyrrell

Brie Quesadilla Recipe

I still remember the first time I made this brie quesadilla for a weekend get-together, and I honestly wasn't expecting it to disappear as fast as it did. I had some leftover brie sitting in my fridge and decided to pair it with avocado, tomato, and a handful of fresh herbs, and the result was something I've been making on repeat ever since
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Prep Time 20 minutes
Cook Time 10 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 4 flour tortillas about 8 inches across – I like a soft, pliable tortilla since it folds and flips more easily
  • 1/2 pound brie cheese cut into thin slices – slicing it thin helps it melt evenly instead of sitting in one clumpy layer
  • 1/3 cup ripe tomatoes chopped – pick tomatoes that are firm but ripe so they don't turn the tortilla soggy
  • 1 large avocado peeled, seeded, and finely chopped – adds a creamy contrast to the melted brie
  • 1/4 cup fresh parsley leaves finely chopped – fresh parsley brightens the whole thing, so skip the dried version
  • 2 tablespoons scallions green onions, finely chopped – gives a mild oniony bite without overpowering the brie
  • A dash of hot pepper sauce – just enough to add warmth without turning the quesadilla spicy
  • Salt and freshly ground pepper to taste – season lightly since brie already carries a good amount of natural saltiness
  • Green onions or scallions finely chopped, for garnish – adds a fresh pop of color right before serving

Method
 

  1. I start by heating my griddle or skillet over medium-low heat. If it isn't non-stick, I give it a light spray of non-stick cooking spray first. I personally like using a cast-iron griddle because it holds heat evenly, which helps the brie melt without scorching the tortilla underneath.
  2. I lay two tortillas flat on the warm skillet and arrange half of the brie slices over each one. Then I scatter the chopped tomatoes, avocado, parsley, and scallions on top, along with a dash of hot sauce and a light pinch of salt and pepper. I try not to overload either tortilla so it stays easy to flip
  3. I let the tortillas cook for about 2 minutes over low heat, gently loosening them from the skillet with a spatula so they don't stick. This step also lets the bottom tortilla turn slightly golden while the brie starts to soften from the heat below.
  4. Once the bottom is set, I place another tortilla on top of each one to close the quesadilla. Using a wide spatula, I carefully flip each quesadilla over and let it cook for another 2 to 4 minutes, or until the brie is fully melted and gooey in the center.
  5. I remove the quesadillas from the skillet and cut each one into quarters using a sharp knife or pizza cutter. A quick sprinkle of chopped scallions on top finishes it off nicely, and I like to serve them while they're still hot and the cheese is stretchy.

Notes

  • I always let the brie sit at room temperature for about 10 minutes before slicing, since cold brie is harder to cut evenly.
  • I keep my heat on medium-low the entire time, because higher heat browns the tortilla before the cheese has a chance to melt.
  • I chop my avocado right before assembling instead of ahead of time, so it doesn't brown or turn mushy.
  • I use two skillets when I'm making a batch for guests, since it lets me cook two quesadillas at once and keeps everyone happy faster.
  • I pat my chopped tomatoes dry with a paper towel first, which keeps the inside from getting watery.