Brie cheese is a soft French cheese that has the nickname “The Queen of Cheeses.” This delicious, buttery cheese is great for pairing with fruit and dessert!
- 2 cups small diced strawberries
- 2 teaspoons balsamic vinegar
- 2 teaspoons maple syrup, or honey
- 2-3 basil leaves cut in a chiffonade
- 1 small pinch of salt
- 1 small pinch black pepper
- 4 large tortillas, gluten free if necessary
- 7 ounce wheel of brie cheese (leave rind of if desired)
- Butter or oil for cooking
- Place strawberries in a medium-sized bowl.
- In a small cup, whisk together the balsamic vinegar and maple syrup. Add mixture to the strawberries.
- Stir in the basil and season with a pinch of salt and pepper to taste. Set aside. This will be your strawberry salsa topping.
- Heat a large pan/skillet over medium heat greased with butter or oil if desired.
- Lay out the tortillas and thinly slice the brie cheese. Place brie slices on one half of the tortilla.
- Fold the other half of the tortilla over and place in the skillet
- Cook for 2-3 minutes until the sides of the tortilla are browned and the cheese melts completely.
- Repeat with the remaining tortillas and cheese and top finished quesadillas with strawberry salsa just prior to serving.
Nutrition Information/Amount per serving
Serving Size: 1 quesadilla
Yield: 4 servings
(with whole-wheat tortillas):
Total fat 19 g
Saturated fat 11 g
Cholesterol 52 mg
Protein 15 g
Total Carbohydrates 27 g
Dietary Fiber 6 g
Sodium 538 mg
For delicious recipes, nutrition tips, and to find cooking and nutrition classes, go to the Kendall Reagan Nutrition Center website. More great info also available at the College of Health and Human Sciences Pinterest board.