Grilled Papaya And Brie Quesadillas
December 15th, 2010 11:55 AM
It’s summertime and we all need a break in the sun. This recipe is so simple and the flavours work beautifully together.
They are also very easy to put together, making your entertaining a breeze! They can be made the night before and stored in the fridge ready for the grill the next day. I have even made a large batch and put them in the freezer for future parties, without the grilling step.
These lovely quesadillas are such a quick and easy appetizer, that they can satisfy anyone before the barbecue mains. Give them a try and if you don’t have a barbecue, you can certainly fry them up in a pan with a little bit of vegetable oil or place them in the oven until crisp and gooey.
Happy Summer and Happy Grilling!
Makes 4 large (10-inch) Quesadillas
You can cut them into 8 pie pieces, making 32 wedges
Items you will need:
8 10-inch flour tortillas (your choice of flavour)
2 cups shredded Monterey or mozzarella cheese
1 large ripe Papaya; peeled, de-seeded and thinly sliced
1 large wedge of your favourite Brie, cut into thin chunks
1 bunch fresh cilantro
pastry brush and vegetable oil for grilling
Method:
Place one flour tortilla in front of you. As level as possible, sprinkle a quarter of the shredded Monterey cheese on the entire surface. Equally sprinkle a quarter of the sliced papaya, Brie and cilantro over the shredded cheese. Place another flour tortilla round on top and set aside. Repeat with the other shells.
When you are ready for the grill, brush a small amount of vegetable oil on the outside of the shells, before placing on the grill.
Each side should take one minute or so, depending on your grill. I would have the flames set on a medium heat to avoid burning the tortillas. Use two spatulas to help you lift and flip the quesadilla to grill the other side. The cheese should have melted on the first side to bind the quesadilla together.
Take your time with flipping. You can even use two plates for this procedure. Simply remove the quesadilla directly onto a plate, place another plate over top and flip over. Remove the top plate and slide back onto the grill. This will avoid any possible breakage.
Serve with your favourite salsa or creamy sour cream!
Recipe by Mina Petrovich of A Moveable Feast Café and Catering Co. www.amoveablefeastcafe.com
Copyright North Shore Magazine Issue Aug - Sep 08
They are also very easy to put together, making your entertaining a breeze! They can be made the night before and stored in the fridge ready for the grill the next day. I have even made a large batch and put them in the freezer for future parties, without the grilling step.
These lovely quesadillas are such a quick and easy appetizer, that they can satisfy anyone before the barbecue mains. Give them a try and if you don’t have a barbecue, you can certainly fry them up in a pan with a little bit of vegetable oil or place them in the oven until crisp and gooey.
Happy Summer and Happy Grilling!
Makes 4 large (10-inch) Quesadillas
You can cut them into 8 pie pieces, making 32 wedges
Items you will need:
8 10-inch flour tortillas (your choice of flavour)
2 cups shredded Monterey or mozzarella cheese
1 large ripe Papaya; peeled, de-seeded and thinly sliced
1 large wedge of your favourite Brie, cut into thin chunks
1 bunch fresh cilantro
pastry brush and vegetable oil for grilling
Method:
Place one flour tortilla in front of you. As level as possible, sprinkle a quarter of the shredded Monterey cheese on the entire surface. Equally sprinkle a quarter of the sliced papaya, Brie and cilantro over the shredded cheese. Place another flour tortilla round on top and set aside. Repeat with the other shells.
When you are ready for the grill, brush a small amount of vegetable oil on the outside of the shells, before placing on the grill.
Each side should take one minute or so, depending on your grill. I would have the flames set on a medium heat to avoid burning the tortillas. Use two spatulas to help you lift and flip the quesadilla to grill the other side. The cheese should have melted on the first side to bind the quesadilla together.
Take your time with flipping. You can even use two plates for this procedure. Simply remove the quesadilla directly onto a plate, place another plate over top and flip over. Remove the top plate and slide back onto the grill. This will avoid any possible breakage.
Serve with your favourite salsa or creamy sour cream!
Recipe by Mina Petrovich of A Moveable Feast Café and Catering Co. www.amoveablefeastcafe.com
Copyright North Shore Magazine Issue Aug - Sep 08
