BRIE & GRAPE QUESADILLAS WITH GREEN PEA GUACAMOLE

By jarren

Ingredients

• Cilantro Macademia Nut Pesto:
• 1/3 cup whole macadamia nuts, toasted
• 2 cloves whole garlic
• 1 1/2 cups chopped fresh cilantro
• 1/3 cup grated Parmigiano-Reggiano cheese
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup olive oil
• Green Pea Guacamole:
• 1/2 cup chopped red onion
• 1 jalapeno pepper, seeded and finely chopped
• 1 tablespoons chopped fresh cilantro
• 1 teaspoon freshly squeezed lime juice
• 1 teaspoon ground cumin
• Salt
• Freshly ground black pepper
• 3 cups frozen peas, thawed
• Brie & Grape Quesadillas:
• 12 6-inch flour tortillas
• 1 cup seedless red flame grapes, halved
• 6 ounces Brie cheese, thinly sliced
• 2 tablespoons oil

Details

Servings 6

Preparation

Step 1

To prepare the pesto, in a food processor, combine the nuts, garlic, and cilantro and pulse until a paste forms. Add the cheese, salt, and pepper and pulse a few times. With the motor running, add he oil through the feed tube and process until the pesto is thick and smooth.

For the guacamole, place all ingredients except the peas in a food processor and pulse until finely chopped. Add the peas and pulse until just blended. Transfer to a serving bowl.

Lightly spread 6 flour tortillas with pesto sauce. Top with grapes and cheese. Top each tortilla with another tortilla and press to hold together. Brush both sides of the quesadillas with oil.

In a sauté pan over medium-high heat, place one quesadilla and cook until golden brown. Turn over and cook for 2 minutes to brown the other side. Transfer to a cutting board and cut into 6 wedges. Serve with Green Pea Guacamole on the side.