Oh oh, it’s that day of the week again! Let’s take a little break from livestock and fill up on the other food groups, shall we?
Today’s recipe is for a quesadilla! Quesadillas are a yummy choice,
but ones that come loaded with sour cream from Taco Bell or a
restaurant can result in an unhealthy vegetarian meal–one that includes
thousands of calories (Qdoba’s kids’ meal quesadilla. Seriously–look it
up.) So why not make your own for a perfect snack or add a salad for a
This recipe is better than your basic neon yellow cheesy Mexi bomb because it includes brie. I love brie. Love
it. I’m pretty sure I could live on brie, French bread, and green
apples and nothing else. It’s creamy and spreadable and salty…what more
could you ask for in a cheese?
The combo of the pears and the brie is so perfect, meat would simply ruin it.
Pear Pepper Salsa (via CaliforniaPears.com)
2 fresh Bartlett pears
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
1/2 small jalapeno pepper, seeded and chopped
2 tbsp minced fresh cilantro
1/2 cup canned pear “nectar” (umm..or juice!)
1 tbsp Dijon mustard
Ground black pepper, to taste
Halve, core, and dice pears.
Combine pears, peppers, cilantro, nectar, and mustard. Add black pepper to taste. Chill in fridge for up to one week.
Spread one ounce of brie in a whole-wheat tortilla. Top with 1/4 cup
of salsa. Fold in half. Grill on stove top for three minutes on each
side, or until toasted. Cut in triangles and serve.
To make a filling lunch or dinner, serve with a side of red grapes
and strawberries, and a cup of Greek yogurt drizzled with honey. Die of
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