Pear and Brie Quesadilla

Often when I think of brie I think of the holidays and making one of those brie rounds wrapped in puff pastry and topped with cranberry sauce but who said brie just needs to be for the holidays? 

I grabbed some brie recently at the market and I had this vision to do a fruit quesadilla of sorts with it.  I thought my kids would love this; which they do.  The creamy brie with fresh fruit in between two flour tortillas is a tasty treat.  I decided to expand on this dish and make it exclusively with pears; crunchy walnuts; chewy dried cranberries and a sweet sauce that is made with brown sugar, agave nectar and a little butter.  

This tastes a bit like fall to me; however we just had six inches of snow yesterday so I have no idea what season we are in.  A few days ago it was eighty degrees and beautiful and now I am looking at our trees snow covered.  Regardless of the weather or season, this quesadilla is a treat all year long.  

What is your favorite way to eat brie?


Pear and Brie Quesadilla

Makes 2 8″ quesadilla


3 tablespoons brown sugar

3 tablespoons agave nectar

1 tablespoon butter
Pinch of cinnamon

4 8″ flour tortillas

2 ripe pears (1 Bosc/1 D’Anjou or any combination of preferred pear) skins removed and sliced thinly

8oz brie, skin removed and cut into cubes

1/2 cup coarsely chopped walnuts (or pecans) (optional)

2 tablespoons dried cranberries (optional)


In a small saucepan stir brown sugar, agave nectar, butter and a pinch of cinnamon on medium low heat until butter is melted and sugar is dissolved.  Keep warm on low heat while assembling quesadilla.  

On a clean surface place 1/2 of the sliced pears on top of one flour tortilla.  Top with 1/2 of the cubed brie, 1/4 cup walnuts and 1 tablespoon dried cranberries.  Drizzle about half of the brown sugar mixture and top with flour tortilla.

Spray non-stick cooking spray in a large skillet and preheat over medium heat.  Once skillet is warm, place quesadilla in skillet and cook until bottom is lightly brown about 4 minutes.  Gently flip and brown remaining side. 

Repeat steps to make additional quesadilla.  

Remove from heat; drizzle with any remaining brown sugar mixture if desired and serve.  

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  1. I love baked brie around Christmas time too…warm and melty with dried fruit, candied pecans, brown sugar, and apples to dip in it.
    This quesadilla looks fab!

  2. A good friend of mine lived off of banana, peanut butter, honey quesadillas in college..since I found that out, I’ve been meaning to try out a sweet quesadilla and your recipe looks decadent! I like that you use agave and the brie just sounds awesome! Looking forward to trying it.

  3. Are you serious!? Snow?! That is just crazy. Your quesadilla looks delicious. It would be such a fun brunch menu item. I adore brie cheese and try not to buy it too often because I love it so much. I love how it takes on a whole different flavor melted. YUM!

  4. What a nice idea! My fiance often makes pear and brie crepes for me (leaving out the brie for him), but I hadn’t thought to try it with flour tortillas. Nice one!

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