Pear and Brie Quesadillas with Fresh Pear Chutney Recipe


Pear Chutney

  • ¼ cup dry white wine
  • ½-inch wedge of red onion, sliced thinly
  • 2 tablespoons chopped red bell pepper
  • 1 tablespoon dark brown sugar
  • 1 Bartlett pear, peeled, cored and cut into 1-inch chunks
  • 2 tablespoons of water, or more if needed
  • Red chili flakes


  • 1 12-inch flour tortilla
  • ½ of an Anjou pear, cored & cut into ¼-inch slices
  • 6 ¼-inch slices of Brie cheese
  • 2 tablespoons shredded mozzarella cheese


For the chutney:
Place all ingredients a small saucepan. Cook over medium heat, stirring frequently, until pear is crisp-tender and most of the liquid has evaporated. (Water can be added if liquid completely evaporates before pear is cooked.) Transfer mixture to a blender or food processor and add water. Pulse quickly, just until chopped together as a chunky mixture, with ¼-inch chunks of pear, onion, & pepper. Add more water if necessary to achieve the consistency you desire. Place pear mixture in a bowl, and stir in chili flakes to taste. Let chutney cool completely before serving. Chutney can be stored in the refrigerator, covered, for up to three days.

For the quesadilla:
Heat oven to 425 degrees. Lay tortilla on a flat surface. Spread pear slices across ½ of the tortilla. Lay brie across the top of the pear slices. Sprinkle mozzarella over the brie. Fold other half of the tortilla over the pear & cheese mixture. Transfer tortilla to a lightly greased or parchment-lined cookie sheet and bake until cheese melts & bubbles, about 3-5 minutes. Remove tortilla from oven, cool slightly, then cut into 6 wedges. Serve on a plate or platter.


Appetizer, Lunch, Vegetarian, Quick, Easy, Kid-Friendly