Saturday night after the extended family had returned home, we had an AWESOME family dinner before heading to my brother's basketball game. Ryan and my mom covered most of the meal preparation (those recipes will be up later this week) while I was visiting with high school friends. However, I came home in time to make this addition to our dinner. We had intended to make these on Thanksgiving as an appetizer, but ended up having way too many appetizers as it was. Instead, they turned out to be a great addition to our dinner. My mom was out of red pears, so we used apples instead and they still turned out great. I'm posting the original (pear) recipe below, but feel free to use either fruit--you can't go wrong!
Pear and Brie Quesadillas
from Chicago Tribune newspaper
-8 tortillas (we used whole-wheat)
-2 red pears
-granulated sugar, for sprinkling
-brie, thinly sliced
1.Peel and core 2 red pears; cut into thin slices. Place on parchment-lined baking sheet. Sprinkle with granulated sugar; roast in a hot oven (400 degrees) until tender (about 5 minutes).
2. Spread thin slices of brie and roasted pears on half of each tortilla. Fold in half and lightly brown both sides in a skillet. Cut into triangles before serving.
**Don't forget my Chobani giveaway! Enter by Friday night for a chance to win free greek yogurt!