Brie and Grape
Quesadillas with Green Pea Guacamole
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Brie
and Grape Quesadillas Brie – 2
oz. per quesadilla Seedless
grapes – 15 per quesadilla Gordita style tortillas – 10” diameter Penzey’s Baking spice (mixture of cinnamon, anise, mace and
cardamom) |
Spread thin
slices of brie over half of each tortilla.
Sprinkle lightly with baking spice.
Halve grapes and place cut side down over brie. Fold bare half of tortilla over. Grill until golden brown on both sides in
skillet sprayed with cooking spray.
Keep warm in oven until ready to serve. Cut into wedges and serve with green pea
guacamole. |
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Green
Pea Guacamole 16 oz.
frozen peas, defrosted and patted dry ½ c. mild
sweet onion, chopped 2 large
cloves of garlic, minced 2 tsp.
lemon juice ¼ c.
cilantro, chopped Salt and
pepper to taste 1 dash
hot pepper sauce |
Process
peas, onions and garlic in food processor until smooth. Add lemon juice and pulse motor until
blended. Stir in cilantro and season
to taste with salt, pepper and hot pepper sauce. Chill until needed. |