Quesadillas De Queso Camembert De Normandie Recipes

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QUESADILLAS DE QUESO CAMEMBERT DE NORMANDIE



Quesadillas De Queso Camembert De Normandie image

Also known as Frexican Quesadillas. If you cannot find Camembert cheese substitute Brie or Saint Andre. Makes a great party appetizer! From www.artisanalcheese.com.

Provided by COOKGIRl

Categories     Lunch/Snacks

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 9

8 flour tortillas (approximately 8-inch diameter) or 8 spelt tortillas (approximately 8-inch diameter)
8 ounces camembert cheese
1 cup granny smith apple, peeled, seeded and diced small
1/2 cup red onion, diced small
1/2 cup firm tomatoes, diced small
1 tablespoon green jalapeno, minced
3 tablespoons fresh lime juice
2 tablespoons fresh basil, minced (NOT dried)
1 tablespoon walnut oil

Steps:

  • Wrap the Camembert in plastic wrap and place in the freezer for 1 hour. Grate using a cheese grater. Set aside.
  • TORTILLAS: Heat a 10" non-stick skillet over medium heat. Place one tortilla in the skillet and sprinkle evenly with one quarter of the grated Camembert. Top with a second tortilla, pressing down gently. When nicely browned, flip the quesadilla over and brown the other side. Transfer to a warming plate.
  • Repeat the process with the remaining tortillas and Camembert.
  • SALSA: Combine the apple, red onion, tomato, jalapeño and lime juice in a non-reactive bowl. Stir in the walnut oil and fresh basil.
  • TO SERVE: Slice each quesadilla into quarters and arrange attractively on a serving platter with the salsa on the side.

Nutrition Facts : Calories 419.6, Fat 21.9, SaturatedFat 10.1, Cholesterol 40.8, Sodium 861.3, Carbohydrate 39.4, Fiber 3.3, Sugar 6.3, Protein 16.8

CHEESE AND MUSHROOM QUESADILLAS: QUESADILLAS DE QUESO Y HONGOS



Cheese and Mushroom Quesadillas: Quesadillas de Queso y Hongos image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 8 quesadillas, serving 8 as an appetizer

Number Of Ingredients 8

2 tablespoons olive oil (preferably extra-virgin) or rich-tasting pork lard, plus a little more for the tortillas
1 pound button mushrooms (or other flavorful mushrooms, such as shiitake, oyster, cremim, or chanterelles), cleaned and sliced 1/4-in-8h thick (about 4 cups)
2 to 3 serranos or 1 to 2 jalapenos, stemmed, seeded and thinly sliced
2 tablespoons chopped fresh epazote leaves or 1/4 cup chopped fresh cilantro leaves
Salt
8 (6-inch) fresh corn tortillas (or flour tortillas if good corn tortillas are not available)
8 ounces Mexican melting cheese (quesillo, asader, or the like) or Monterey Jack or mild Cheddar, shredded (about 2 cups)
About 1 cup salsa, store-bought or homemade

Steps:

  • The mushroom filling: In a medium skillet, heat the 2 tablespoons oil or lard over medium heat. Add the mushrooms, chiles, and epazote (if you're using cilantro, set it aside to add later), stir well, and cover. Continue to stir every minute or so, replacing the cover each time, until the mushrooms have released a lot of juice, 4 to 5 minutes. Uncover, and let briskly simmer until all the liquid has evaporated, about 3 minutes. Taste and season with salt, usually about 1/4 teaspoon. Add the cilantro now, if that's what you're using.
  • Forming and griddle-baking the quesadillas: Heat a well-seasoned or nonstick griddle or heavy skillet over medium heat. Turn the oven on to its lowest setting. One by one, make the quesadillas: Lightly brush 1 side of each tortilla with oil, then lay it oiled side down on the hot griddle. Spread with about 1/4 cup of the cheese, leaving a 1/2-inch border all around. Spoon about 3 tablespoons of the mushroom mixture down the center of the cheese-covered tortilla. When the cheese begins to melt (but before the tortilla begins to crisp), fold the tortilla in half along the line of the filling. Cook, flipping the quesadilla every minute or so, until the cheese is completely melted and the tortilla crisps, about 5 minutes in all. As each quesadilla is done, transfer it to a baking sheet and keep in a warm oven.
  • Serving the quesadillas. When all the quesadillas are done, set them out in a cloth-lined basket. Pass the salsa separately for each guest to spoon on.

QUESADILLA



Quesadilla image

I often make this quesadilla just for myself. It's a snap to prepare.-Amber Waddell, Grand Rapids, Michigan

Provided by Taste of Home

Categories     Appetizers     Dinner

Time 10m

Yield 1 serving.

Number Of Ingredients 7

1 to 2 teaspoons canola oil
2 flour tortillas (6 inches)
1/2 cup shredded cheddar cheese, divided
1/2 cup cubed cooked chicken, turkey, pork or beef
1/4 cup sliced fresh mushrooms
1/2 cup shredded Monterey Jack cheese, divided
Sour cream and salsa, optional

Steps:

  • Heat oil in a nonstick skillet, add one tortilla. Layer with half the cheddar cheese, all of the chicken and mushrooms and half the Monterey Jack cheese. Top with the second tortilla. Cover and heat until cheese melts and bottom tortilla is crisp and golden brown., Turn over; sprinkle remaining cheese on top. Cook until bottom tortilla is crisp and golden brown and cheese is melted. Cut into wedges; serve with sour cream and salsa if desired.

Nutrition Facts : Calories 768 calories, Fat 49g fat (25g saturated fat), Cholesterol 173mg cholesterol, Sodium 1152mg sodium, Carbohydrate 29g carbohydrate (1g sugars, Fiber 0 fiber), Protein 53g protein.

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