Bret here, with another installment of Foodie Friday! I hope you’re excited for some fusion comfort food because I have a super awesome, super easy recipe for you today. I was feeling a little bit of leftover winter blues the other day and I decided some fresh Springtime food would do the trick, and it totally did!
Today I’m going to show you my recipe for an awesome Fusion Quesadilla. I know what you guys are thinking, “ Everyone already knows how to make a Quesadilla,” but I promise this one is special. It’s a fresh pear, chicken, and Brie quesadilla and it is delicious.
- Olive oil, salt and pepper
- 2 boneless, skinless chicken breasts
- 2 pears (I picked the green ones, I honestly don’t remember what they were called). Pealed, cored, and thinly sliced
- 1 small white onion, cut in half and thinly sliced
- 1 wedge of brie
- 1 ½ cup shredded swiss cheese
- Sour cream
- 1 avocado
- A good hand full of fresh chopped cilantro
- 2 limes
Basically, all you have to do is slice your chicken breast almost in half like a book (or “Butterfly” them), drizzle with olive oil, add some salt and pepper, and place in skillet set on medium-high. Cook until the outsides get nice and brown and somewhat crisp. Remove those, let them rest while you prepare your onions and pears. If you have some white wine on hand, right now would be a good time to deglaze your skillet. To do that you basically just pour about 2 or 3 tbsp of white wine into your hot skillet and loosen up all the yummy brown stuff stuck to the pan with a wooden spoon.
Add more oil to the pan, immediately after deglazing, and add in your thinly sliced onions and pears with a good pinch of salt and pepper. Give it a stir and let it all caramelize, only stirring occasionally to make sure they don’t burn. While this is happening you can go ahead and chop up your chicken into bite sized pieces. Once your onions and pears look nice and golden brown you can put all of your ingredients to the side. You can always mix them together in one bowl; that’s what I did. Turn off your burner, then wipe down your skillet with a paper towel and let it cool a little. This is important!
Grab two flour tortillas. On the first one, spread a good amount of Brie onto it, sprinkle some Swiss, and then add your onions, pears, and chicken mixture. Add a little more Swiss on top of that and then place your second tortilla on top (you’re basically sandwiching the ingredients between your two tortillas). If you want a smaller portion size, you can fold one tortilla in half putting the ingredients in the middle. Folding the tortilla in half can be easier to flip in the skillet, but I like to challenge myself. Place your quesadilla into your skillet and turn your burner back on to medium-high heat. This is important because the heat will rise slowly helping to make all the cheese super melty and gooey, without causing a mess. When the bottom is nice and brown go ahead and flip it! I think you all know how to proceed from here. But incase you need some guidance, once the other side is also nice and brown, remove from the killet to serve!
When my quesadillas were finished I mixed up some avocado, sour cream, the
juice of 1 lime, salt and pepper, and cilantro with a fork. Then I plated it all together with a final sprinkle of fresh cilantro.
*OPTIONAL: I drizzled a little balsamic maple reduction over the top just for an extra bit of bite. It totally kicked ass! But the quesadilla stands totally by itself without.
I am not kidding when I tell you guys: this was GOOD and SO EASY. The whole thing took me about 35 minutes from prep to my stomach. I just came up with this while I was at the store, honestly. I was so tired of eating Wintery foods. This totally brought me into Spring. I served this with a yummy Pinot Grigio, although a margarita would be a better fit.
Alright guys, that’s it for today! I hope you enjoy this recipe and have fun with it! Please leave your comments or suggestions for us! We love to hear your feedback! Thanks again for reading