How To make Quesadillas with Brie and Plum Salsa
SALSA:
1 tb Vegetable oil
1 Red onion; chopped
4 Ripe plums; diced
1 Jalapeno pepper; diced or
; 1/4 ts chili flakes 1/4 c Lime juice
2 tb Fresh coriander; chopped or
; basil leaves Salt Pepper OTHER REQUIREMENTS:
1 lb Brie or camembert cheese
- rind removed 8 Flour tortillas (10-inch)
1/4 c Butter; for frying
1. To make salsa: heat oil in skillet on medium high heat. Add onion and
saute until softened, about 2 minutes. Add jalapeno and plums and stir together with onions. Stir in lime juice, bring to boil and remove from heat. Stir in coriander, season with salt and pepper and cool. 2. Cut brie into strips. Place 1/4-cup brie and 2 tb salsa on one half of
tortilla. Season to taste. Fold over pressing edges together. 3. Heat remaining butter in skillet on high heat. Fry tortillas about 2
minutes per side until browned. Place in oven to keep warm. Alternatively, place quesadillas on oiled cookie sheet and oil tops. Place in 400F(200C) oven and bake for 10 minutes or until browned. To serve cut each tortilla into three. These can be make ahead and reheated when needed in 350F(180C) oven until cheese melts.
How To make Quesadillas with Brie and Plum Salsa's Videos
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Discover lots about apples including heirloom varieties, which apples are best to cook with and which ones to eat fresh. Which ones are tart and sweet too! Plus learn some great ways to prepare them savory apple dishes like apple kale salad, apple cheddar quesadilla and an apple sweet potato chili topped with an avocado cilantro relish.
Asheville Registered Dietitian Nutritionist, Denise Barratt shares the latest apple recipes in her kitchen from a popular FB Live Cooking Series which is now on Youtube! For the recipes in a free downloadable cookbook with the entire series go to
Quesadillas - Kitchen Cat
Get the App from Google Play:
★ Kitchen Cat ★ Quesadillas Recipe.
A recipe from the KC Dishes collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
Olives, Onions, Tomatoes,
1/2 c : Cheese, Grated
1 tb : Choice Of: Chopped Black
Chilies or Jalapeno Peppers
4 : (6' Square) Flour Tortillas
Quesadillas Brie Plum Salsa - Kitchen Cat
Get the App from Google Play:
★ Kitchen Cat ★ Quesadillas Brie Plum Salsa Recipe.
A recipe from the KC Appetizers collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
1 : Red Onion; Chopped
Salt
8 : Flour Tortillas (10-inch)
4 : Ripe Plums; Diced
; 1/4 ts Chili Flakes
1/4 c : Butter; for Frying
1 lb : Brie or Camembert Cheese
2 tb : Fresh Coriander; Chopped
; Basil Leaves
1/4 c : Lime Juice
1 tb : Vegetable Oil
1 : Jalapeno Pepper; Diced
Pepper
Vegan Cauliflower Steak with Courtney Roulston
Make cauliflower the star of the show in this hearty vegan dish. Courtney Roulston's Cauliflower Steak with Carrot Hummus & Harissa Chickpeas (RECIPE BELOW) is packed with vibrant colours and flavours. It’s a must-try combo.
Get at least one brand new video every week, including recipes, kitchen hacks and handy cooking tips to help you feed your family and friends: @coles
Cauliflower Steak with Carrot Hummus & Harissa Chickpeas
Recipe by Courtney Roulston
Serves 4
Prep 15 mins
Cooking 40 mins
1 large cauliflower
3 large carrots, sliced crossways
½ cup (125ml) extra virgin olive oil
2 x 400g cans chickpeas
1 tsp harissa paste
1 garlic clove
1 tsp ground cumin
1 tbs tahini
1 lemon, zested, juiced
1 shallot, very thinly sliced
⅓ cup pomegranate seeds
¼ bunch mint, thinly sliced
Extra virgin olive oil, extra, to drizzle
1. Remove the outer leaves from the cauliflower, leaving the core intact. Cut four 2.5cm-thick steaks from the centre of the cauliflower (reserve the excess florets for another use).
2. Preheat oven to 190˚C. Line 2 large baking trays with baking paper. Place the cauliflower steaks and carrot on lined trays. Drizzle with 2½ tbs oil and season with salt and pepper. Roast for 35-40 mins or until the carrots are tender and the cauliflower is lightly golden.
3. Meanwhile, rinse 1 can of chickpeas and drain well. Place the drained chickpeas in a frying pan over high heat. Drizzle with 1¼ tbs oil. Cook for 2 mins or until slightly cracked. Add the harissa paste and a pinch of salt. Cook for a further 2-3 mins or until fragrant.
4. Drain the remaining can of chickpeas, reserving ¼ cup (60ml) of the liquid. Place the drained chickpeas and reserved chickpea liquid in a jug with the roasted carrot, garlic, cumin, tahini, remaining oil, 2 tbs lemon juice and a pinch of salt. Use a stick blender to blend until smooth and creamy.
5. Spoon the carrot mixture onto serving plates. Top with the cauliflower steaks and harissa chickpeas. Sprinkle with shallot, lemon zest, pomegranate seeds and mint. Drizzle with extra oil to serve.
Want more dinner recipes? Check out our ‘Weeknight meals from the pantry’ playlist which includes:
Sweet potato & zucchini fritters:
Fast Thai beef salad:
Corn & zucchini frittata:
Smoked salmon fettuccine with creamy lemon sauce:
Getting To Know You
This week, Chef Stephen turns the tables and plays a game of 20 Questions, if you will. That's right-- it's all about getting to know us in Episode 44 of The Food For ThoughtCast-- with food related questions and conundrums sure to entertain, educate, and appetize. Ask these around the dinner table, at your next party, or to yourself in the mirror as you embark on some literal self-reflection time. Find us wherever finer podcasts are found and thanks for watching us on YouTube!
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Hosea Rosenberg's killer recipe for peach dipping sauce.