Quesadillas With Brie, Walnuts and Pomegranate Hot Pepper Jelly
INGREDIENTS
Butter, room temperature
8 x 8-inch diameter flour tortillas
1 pound chilled Brie, rind trimmed, cut into ½ inch thick slices
24 fresh cilantro sprigs
1 cup toasted walnuts
Artisan Edibles Pomegranate Hot Pepper Jelly
Sour Cream
Butter tortillas on 1 side; place buttered side down on large rimmed baking sheet. Top half of each tortilla with cheese, cilantro sprigs, and nuts. Fold tortillas in half; press lightly. (Can be made 1 day ahead. Cover, chill.)
Preheat oven to 300 deg F. Working in batches, cook tortillas in heavy large skillet over medium heat until golden and cheese melts, about 1 minute per side. Transfer to baking sheet. Keep warm in oven. Cut each into 3 wedges. Top with sour cream and Pomegranate Hot Pepper Jelly.
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