These Pear Brie & Caramelised Onions Quesadillas are drizzled with a balsamic glaze that make it the ultimate fall quick meal!
Pear Brie & Caramelised Onions Quesadillas. Any quesadilla haters in the house? I thought not. Quesadillas are that dish that translates across pretty much any cuisine, and for good reason: anything and everything tastes amazing between crispy tortillas.
You know I’m an advocate for quick and easy meals, and with just 9 minutes of prep time, these quesadillas couldn’t be any easier. By the way, you can’t leave out that glaze: it’s the secret bomb ingredient.
Well, I say all of this because it was his decision to pair these with a balsamic glaze. Good grief, was that an amazing idea. Are you going to help me to convince him to start his own blog?! Please.
These pear and brie quesadillas are beautifully crispy on the outside and super soft on the inside thanks to the pears, brie and caramelised onions. All these flavours go perfectly together, and the thyme brings it all out even more. But the balsamic glaze is the key, key ingredient here.
The intense sweet tanginess of it brings out every flavour and is pretty much the cherry on top. Please don’t to leave it out!! It’s crazy easy to make once you make it low and slow, and so worth it. PRO TIP: I put the extra on uh, pretty much everything.
P.S. Here are some of the items I used to make this recipe if you’d like to use them too:
| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |
If you try these Pear Brie & Caramelised Onions Quesadillas with Balsamic Glaze please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen ! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.
RELATED RECIPES
Mexican Quesadillas with Avocado Cilantro Cream Sauce
Ingredients
Balsamic Glaze/Reduction
- 1/2 cup balsamic vinegar
- 1-2 tablespoons coconut/cane sugar/sucanat
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
Quesadillas
- 1/2 medium onion , peeled and sliced thinly and separated
- 1 pear , cored and sliced thinly
- 2 ounces Brie cheese
- 3-4 sprigs thyme , stems removed
- 6 to 8 tortillas
- 1 tablespoon vegan butter or coconut oil
Instructions
Balsamic Glaze
- While the onions are caramelising, In a pot over medium high heat, heat all the ingredients for the glaze and stir. Watch carefully - the glaze should begin to thicken after 5 minutes and you want it thick enough to stick to the back of a spoon, but not to thicken into a glob. It becomes very thick very quickly so watch carefully.
- Once glaze has thickened, remove from heat.
Quesadillas
- Heat butter in a pan over medium high heat.
- When hot, add the onion slices in (the onions should sizzle), and reduce heat to medium so you don’t burn the onions.
- Swirl the onions around to ensure it’s all covered, and allow to caramelise for 15 minutes, stirring once every 5 minutes. The onions should be soft enough to cut through with the spatula, and will be very tender. If the oil in the pan dries up, add water 2 tablespoons at a time to help finish cooking the onions.
- On tortillas or wraps, place the pear slices, then the thyme then the cheese, then the caramelised onions on top. Place the second tortilla or wrap on top.
- In a pan over medium high heat, or on a mini grill, place the tortilla. Heat through on one side for 3 minutes, then flip, and heat through on the other side for another 3 minutes.
- Alternatively, you can split the ingredients equally through both tortillas or wraps and then fold them over individually (so you would have two different ones instead of one combined one). This can be easier then flipping the large quesadilla and produces the same result.
- When both sides are crisp and cheese is melted, slice with a pizza cutter. Drizzle with balsamic glaze.
- Enjoy!
Notes
- This recipe is vegetarian.
- !TO MAKE GLUTEN FREE Use gluten free tortillas like these
- !TO MAKE VEGAN Leave out the cheese or use a vegan cheese.
- Please Note: I’m aware that there is a much more decadent and longer way of caramelising onions, but this method will produce a very similar result in a much quicker time that allows you to be finished in 30 minutes!
These Pear Brie & Caramelised Onions Quesadillas are drizzled with a balsamic glaze that make it the ultimate fall quick meal!
Pear Brie & Caramelised Onions Quesadillas. Any quesadilla haters in the house? I thought not. Quesadillas are that dish that translates across pretty much any cuisine, and for good reason: anything and everything tastes amazing between crispy tortillas.
You know I’m an advocate for quick and easy meals, and with just 9 minutes of prep time, these quesadillas couldn’t be any easier. By the way, you can’t leave out that glaze: it’s the secret bomb ingredient.
Well, I say all of this because it was his decision to pair these with a balsamic glaze. Good grief, was that an amazing idea. Are you going to help me to convince him to start his own blog?! Please.
These pear and brie quesadillas are beautifully crispy on the outside and super soft on the inside thanks to the pears, brie and caramelised onions. All these flavours go perfectly together, and the thyme brings it all out even more. But the balsamic glaze is the key, key ingredient here.
The intense sweet tanginess of it brings out every flavour and is pretty much the cherry on top. Please don’t to leave it out!! It’s crazy easy to make once you make it low and slow, and so worth it. PRO TIP: I put the extra on uh, pretty much everything.
P.S. Here are some of the items I used to make this recipe if you’d like to use them too:
| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |
If you try these Pear Brie & Caramelised Onions Quesadillas with Balsamic Glaze please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen ! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.
RELATED RECIPES
Mexican Quesadillas with Avocado Cilantro Cream Sauce
Ingredients
Balsamic Glaze/Reduction
- 1/2 cup balsamic vinegar
- 1-2 tablespoons coconut/cane sugar/sucanat
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
Quesadillas
- 1/2 medium onion , peeled and sliced thinly and separated
- 1 pear , cored and sliced thinly
- 2 ounces Brie cheese
- 3-4 sprigs thyme , stems removed
- 6 to 8 tortillas
- 1 tablespoon vegan butter or coconut oil
Instructions
Balsamic Glaze
- While the onions are caramelising, In a pot over medium high heat, heat all the ingredients for the glaze and stir. Watch carefully - the glaze should begin to thicken after 5 minutes and you want it thick enough to stick to the back of a spoon, but not to thicken into a glob. It becomes very thick very quickly so watch carefully.
- Once glaze has thickened, remove from heat.
Quesadillas
- Heat butter in a pan over medium high heat.
- When hot, add the onion slices in (the onions should sizzle), and reduce heat to medium so you don’t burn the onions.
- Swirl the onions around to ensure it’s all covered, and allow to caramelise for 15 minutes, stirring once every 5 minutes. The onions should be soft enough to cut through with the spatula, and will be very tender. If the oil in the pan dries up, add water 2 tablespoons at a time to help finish cooking the onions.
- On tortillas or wraps, place the pear slices, then the thyme then the cheese, then the caramelised onions on top. Place the second tortilla or wrap on top.
- In a pan over medium high heat, or on a mini grill, place the tortilla. Heat through on one side for 3 minutes, then flip, and heat through on the other side for another 3 minutes.
- Alternatively, you can split the ingredients equally through both tortillas or wraps and then fold them over individually (so you would have two different ones instead of one combined one). This can be easier then flipping the large quesadilla and produces the same result.
- When both sides are crisp and cheese is melted, slice with a pizza cutter. Drizzle with balsamic glaze.
- Enjoy!
Notes
- This recipe is vegetarian.
- !TO MAKE GLUTEN FREE Use gluten free tortillas like these
- !TO MAKE VEGAN Leave out the cheese or use a vegan cheese.
- Please Note: I’m aware that there is a much more decadent and longer way of caramelising onions, but this method will produce a very similar result in a much quicker time that allows you to be finished in 30 minutes!
Pear Brie & Caramelised Onions Quesadillas
Ingredients
Balsamic Glaze/Reduction
- 1/2 cup balsamic vinegar
- 1-2 tablespoons coconut/cane sugar/sucanat
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
Quesadillas
- 1/2 medium onion peeled and sliced thinly and separated
- 1 pear cored and sliced thinly
- 2 ounces Brie cheese
- 3-4 sprigs thyme stems removed
- 6 to 8 tortillas
- 1 tablespoon vegan butter or coconut oil
Instructions
Balsamic Glaze
- While the onions are caramelising, In a pot over medium high heat, heat all the ingredients for the glaze and stir. Watch carefully - the glaze should begin to thicken after 5 minutes and you want it thick enough to stick to the back of a spoon, but not to thicken into a glob. It becomes very thick very quickly so watch carefully.
- Once glaze has thickened, remove from heat.
Quesadillas
- Heat butter in a pan over medium high heat.
- When hot, add the onion slices in (the onions should sizzle), and reduce heat to medium so you don’t burn the onions.
- Swirl the onions around to ensure it’s all covered, and allow to caramelise for 15 minutes, stirring once every 5 minutes. The onions should be soft enough to cut through with the spatula, and will be very tender. If the oil in the pan dries up, add water 2 tablespoons at a time to help finish cooking the onions.
- On tortillas or wraps, place the pear slices, then the thyme then the cheese, then the caramelised onions on top. Place the second tortilla or wrap on top.
- In a pan over medium high heat, or on a mini grill, place the tortilla. Heat through on one side for 3 minutes, then flip, and heat through on the other side for another 3 minutes.
- Alternatively, you can split the ingredients equally through both tortillas or wraps and then fold them over individually (so you would have two different ones instead of one combined one). This can be easier then flipping the large quesadilla and produces the same result.
- When both sides are crisp and cheese is melted, slice with a pizza cutter. Drizzle with balsamic glaze.
- Enjoy!
Notes
- This recipe is vegetarian.
- !TO MAKE GLUTEN FREE Use gluten free tortillas like these
- !TO MAKE VEGAN Leave out the cheese or use a vegan cheese.
- Please Note: I’m aware that there is a much more decadent and longer way of caramelising onions, but this method will produce a very similar result in a much quicker time that allows you to be finished in 30 minutes!
Nutrition
Pear Brie & Caramelised Onions Quesadillas https://jessicainthekitchen.com/pear-brie-caramelised-onions-quesadillas/ September 30, 2016
What’s in Season: October Produce Guide. Here’s a list of what you should cook this October based on what produce is in season for fresh, delicious and healthy recipes!
Happy October friends, and I can officially say HAPPY FALL! Without a doubt, one of my favourite seasons for all the yummy flavours, cozy meals and pumpkin spice everything!!
Curious as to what produce is in season in October? Here’s your October Produce Guide.
APPLES
Pictured: Apple Candied Walnuts and Blue Cheese Salad with Honey-Apple Dressing
My Favourite Apple Recipes:
- Caramelised Onions, Apples and Goat Cheese Pizza
- Flourless Apple Pie Pancakes (total fave)
- No Bake Caramel Apple Tartlets (Vegan, Gluten Free, Dairy Free) by Beaming Baker
More Apple Recipes »
BROCCOLI
Pictured: Asian Tofu Stir Fry with Honey Sriracha Sauce
My Favourite Broccoli Recipes:
- Asian Tofu Stir Fry with Honey Sriracha Sauce
- Roasted Tamari Broccoli Buddha Bowl with Soba, BBQ Red Lentils and Parsley Tahini Sauce by Will Frolic For Food
More Broccoli Recipes »
CABBAGE
Pictured: Fresh Spring Rolls with Peanut Ginger Sauce
I love how bright and beautiful cabbage is. I’ve used it raw for a crunch factor, and I’ve also sautéed it down in coconut milk .
My Favourite Cabbage Recipes:
- Fresh Spring Rolls with Peanut Ginger Sauce
- Kale Cabbage Slaw
- Nourish Buddha Bowl with Harissa Tahini Dressing
- Blackberry and Caraway Salad by Anna Banana
More Cabbage Recipes »
CARROTS
Pictured: Maple Garlic Roasted Carrots
My Favourite Carrot Recipes:
- Maple Garlic Roasted Carrots
- Baked Carrot Fries with Harissa Tahini Dip
- Ginger Orange Braised and Glazed Carrots by Flavor the Moments
More Carrot Recipes »
CAULIFLOWER
Pictured: Sticky Sesame Cauliflower Wings
My obsession with cauliflower is no secret. It can be transformed in SO many ways and is coming back into season!
My Favourite Cauliflower Recipes:
- Sticky Sesame Cauliflower Wings
- Crispy Cauliflower Tacos with Chipotle Crema
- Za’atar Roasted Cauliflower Steaks
- Cauliflower Alfredo Zoodles with Asparagus and Spring Vegetables by Life Made Sweeter
More Cauliflower Recipes »
EGGPLANTS
I usually go through 4 eggplants every WEEK. Everything from mini veggie pizzas, amazing toppings for vegan pizzas, stuffed eggplants and baba ghanoush are constantly churning out of my kitchen. Eggplants are so easy to manipulate and are such delicious veggies. You can get SO much variety out of them and shouldn’t be intimidated by them.
My Favourite Eggplant Recipes:
- Almond Crusted Baked Eggplant
- Balsamic Grilled Vegetables
- Baba Ghanoush
- Eggplant Parmesan Pasta Skillet by Cook Nourish Bliss
More Eggplant Recipes »
GREENS BEANS
Pictured: Garlic Parmesan Sesame Stir-Fry Green Beans
My Favourite Green Beans Recipes:
- Garlic Parmesan Sesame Stir-Fry Green Beans
- Burmese Green Bean Salad by The Pepper Cook
(HERBS, SPINACH, KALE, AND MORE)
Pictured: Apple Candied Walnuts and Blue Cheese Salad with Honey Apple Dressing
My Favourite Greens Recipes:
- Creamy Cashew Pea Pesto
- Kale and Pistachio Pesto
- Mediterranean Quinoa Salad Bowl
- Farro Kale and Olive Salad by Vanilla and Bean
I try to keep a bag of fresh greens in my fridge at all times for spur of the moment salads , pestos , and anything else. I always use fresh herbs and you will absolutely taste the difference from dried herbs. I’m thinking of growing my own herb garden next. My new favourite herb is definitely rosemary! I’ve been using it in EVERYTHING .
PUMPKINS
Pictured: Vegan Pumpkin Chocolate Chip Bread
My Favourite Pumpkin Recipes:
- Vegan Pumpkin Chocolate Chip Bread
- Skinny Vegan Pumpkin French Toast
- Vegan Pumpkin Chocolate Chip Muffins
- Slow Cooker Pumpkin Butter by Pumpkin ‘n Spice
More Pumpkin Recipes »
RADISHES
Pictured: Quick Pickled Radishes
HOW am I just getting into Radishes? Not only are they so undeniably pretty, their crunch and spice factor reminds me a lot of kohlrabi which I fell in love with two years ago. Be sure to try out all different varieties of radishes including easter egg radishes (pictured above), daikon radishes and any other kinds that you can find!
My Favourite Radish Recipes:
- Quick Pickled Radishes
More Radishes Recipes »
SQUASH
Pictured: Vegan Butternut Squash Mac and Cheese with Crispy Sage
Squash is where it’s at. Definitely one of my favourite recipes ever above!
My Favourite Squash Recipes:
- Vegan Butternut Squash Mac and Cheese with Crispy Sage
- Vegan Butternut Squash and Apple Soup
- Butternut Squash and Kale Lasagna by Vanilla and Bean
More Squash Recipes »
TOMATOES
I would say tomatoes are my summer/fall staple, but they are definitely one of my LIFE staples. I put tomatoes in and on every. single. thing. Whether’s its using cherry tomatoes , tomato sauce or making my own marinara sauce , tomatoes are so great to use this month because they go with everything! If you aren’t a fan of tomatoes, try using it seasoned instead of raw. It may change your perspective!
My Favourite Tomato Recipes:
- Roasted Tomato Soup with Grilled Cheese Croutons
- Pesto Zucchini Noodles with Burst Cherry Tomatoes
- Coconut Chickpea Curry
- Burst Tomato Cauliflower Rice Caprese Salad by Whole and Heavenly Oven
More Tomato Recipes »
If you try any of these recipes from this October Produce Guide, please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen . What do you plan to make this month?
P.S. I’ve completely redone my Pinterest boards to be ingredient specific so you can find more great seasonal October produce. Head over to check it out!
