Brie and Fig Quesadillas

My first recipe of 2016!! Getting back on track with the posting here.

Back in November I went to my friend’s special milestone birthday party. It was fun having a night out and socializing with close friends. The party was at her house and to make things easier she decided to hire a caterer. There was even a coat check person! So cool!

There were servers that walked around with platters of food. Isn’t party food so exciting?!? I tried almost everything (except any of the fish choices) and my favorite was a balsamic drizzled fig and goat cheese quesadilla. Wow! So good! I knew it was something I would try and recreate at home.

I wanted to switch it up a bit by using brie instead of goat cheese. I like how brie gets all gooey when it’s heated and the pungent taste would balance well with the sweetness of the brie.

This is a super simple recipe with only 4 ingredients! Brie, Fig Preserves, Flour tortillas and Balsamic Vinegar.

I started by spreading one of the tortillas with some fig preserves. I cut a few slices of the brie – you don’t need to overdue it. Also, I don’t like the white skin that comes on brie so I cut it off but if you like it by all means keep it on.

Put the 2 sides together like a sandwich and heat up a pan with a little bit of canola oil. Ooops I lied ~ there’s a 5th ingredient! Once it’s hot put the tortillas in the pan. Let it cook for a few minutes and then flip it to the other side so they are both crispy and golden.

In a separate pan, while you’re waiting for the quesadilla to cook, heat up some balsamic vinegar. I stared with about 1/4 cup. When it heats up it reduces and thickens like a syrup. I think I ended up with a little over a tablespoon or so. Drizzle the balsamic vinegar over the quesadilla and slice it up like a pizza.

Wasn’t that easy? The flavor combination works really well together. I agree that this is great for a party, but why wait for that to happen! A regular old every day lunch sounds good to me!