flour tortilla
roasted red pepper
brie cheese
black pepper
- Preheat a nonstick skillet on medium heat.
- Cut the roasted red pepper in strips and distribute them on half of the flour tortilla.
- Season with black pepper to taste.
- Slice the brie and distribute it on top of the roasted red pepper.
- Fold the tortilla in half over the roasted red pepper and brie.
- Cook the quesadilla in the skillet, flipping occasionally, until the cheese is melted and the tortilla is a little browned and crispy.
I had this for a snack yesterday and for dinner today. The idea for this flavor combination came from the recipe for "Aubergine Tartine," from the book "The New Artisan Bread in 5 Minutes a Day." It is basically a baguette topped with roasted garlic, roasted eggplant, roasted red pepper, arugula, and brie. I made it last week when I had some baguette left, but I didn't have any on hand. It worked very well to put it in a quesadilla! I almost added some spinach and shredded mozzarella tonight, but I decided to keep it simple. I'm sure it would be good that way, too!
