Thankful Thursday! Queasdillas-the sweet kind.

On this Thankful Thursday how can I not be grateful to my Dad for two things:


1. He restored my teeth. I now have my 4 crowns cemented and with a little time I think I will be as good as new.

2. He is the guy that really inspires me in the kitchen. He is always trying new things and is fearless with any dish! While visiting and getting my dental work done he made Prime Rib that was cooked better than anything Bobby Flay could of whipped up.

He also made a real tasty desert.

Picture a quesadilla with brie cheese and blue cheese crumbles melted inside with sauteed caramel apples drizzled on top. That is exactly what he made and boy was it delicious!



Ingredients:
1 tablespoon butter
1/4 cup brown sugar
1/4 teaspoon ground cinnamon
1 pound apples,peeled, cored, quartered and small diced
Pinch salt
1 tablespoon cornstarch
1 tablespoon water
For the quesadillas:
1/2 pound Blue Cheese, crumbled
1/2 pound Brie, thinly sliced
16 small flour tortillas
Vegetable oil for pan frying
For the walnuts:
1 cup walnut pieces
2 tablespoons cinnamon and sugar mixture
Directions
In a large saucepan, over medium heat, melt the butter. Stir in the sugar and cinnamon, stirring until the sugar dissolves. Add the apples and salt. Mix well. Cook for 4 minutes, stirring occasionally. Dissolve the cornstarch in the water. Stir the cornstarch slurry into the apples and continue to cook for 2 minutes. Remove from the heat and cool completely.



Place 1/2-ounce of the blue cheese and 1/2-ounce of the brie over half of each tortilla. Fold the tortillas over and press firmly. In a large saute pan, over medium heat, add 1 tablespoon of the oil. Add a third of the quesadillas and pan fry for a couple of minutes on each side until golden brown and the cheese is melted. Pan-fry the rest of the quesadillas in small batches.

Fry the walnuts for 1 minute. Remove and sprinkle with cinnamon sugar mixture. Drain on paper towels. Slice the quesadillas in half and serve with the apple compote and walnuts. Serve and enjoy!


Also good with pears!