Brie Quesadillas

Bailey Farms hot sauces are all natural and of the highest quality. Unlike other sauces that are mostly pepper-vinegar, they are a blend of chiles and fresh vegetables that are cooked down to perfection and deliver the perfect balance of heat and flavor.

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4 flour tortillas, about 8 inches across
1/2 pound Brie cheese, such as Ile de France, cut into thin slices
1/3 cup chopped ripe tomatoes
1 large avocado, finely chopped
1/4 cup finely chopped fresh parsley leaves
2 Tbsp finely chopped scallions (green onions)
Dash of Bailey Farms hot pepper sauce
Salt and freshly ground black pepper to taste
Finely chopped scallions for garnish


If your griddle is not non-stick, lightly spray with non-stick cooking spray. Heat your griddle on medium-low heat.

Place two flour tortillas on your skillet set on low heat. Arrange half of the Brie slices on top of each tortilla. Top each tortilla with half of the tomatoes,avocado, parsley, scallions, hot pepper sauce, salt, and pepper.

Let cook for 2 minutes, using a spatula to loosen the tortilla from the bottom of the skillet to make sure it’s not sticking. Place another tortilla on top of each of the tortillas and very carefully, using a wide spatula,flip the quesadilla over and cook another 2 to 4 minutes, or until the cheese is just melted.

Remove from the skillet and cut each quesadilla into quarters. Sprinkle with the scallion garnish and serve hot.

Serves 2 as a main course or 4-8 as a snack or appetizer.

Recipe from Ile de France/Schratter Foods