Peggy Dickerson, a 28-year resident of Rockwall, said her recipe was inspired by a dish she and her husband, Gary, enjoyed at a New England bed and breakfast. “I love the art and science of cooking,” she said.
3 slices bacon
3/4 cup butter, divided
1 cup Texas pecans, chopped medium fine
1/4 cup packed dark brown sugar
1 teaspoon Worcestershire sauce
1/2 teaspoon prepared yellow mustard
2 crisp pears
1 round (8 ounces) Brie
6 flour tortillas (fajita size)
- Fry bacon slices until crisp. Break into 1/2-inch pieces and set aside.
- Melt 4 tablespoons of butter in a sauté pan. Add pecans, brown sugar, Worcestershire and mustard and stir well. Cook 3 to 4 minutes, stirring well to mix. Remove from heat and set aside.
- Core pears and slice into 24 1/8-inch rounds. Melt 2 tablespoons of butter in the pan. Add pear slices and cook for 1 minute per side. Remove from pan and set aside.
- Place 4 slices of Brie, 4 pear slices, 4 to 5 bacon pieces and about 2 tablespoons of pecan mixture on half of each tortilla.
- Melt 1 tablespoon butter in a small (9- to 10-inch) skillet. Add one quesadilla to pan and sauté for 1 minute. Fold empty half of the tortilla over the Brie mixture and continue to sauté until lightly browned and slightly crisp on both sides. Repeat process with remaining quesadillas, keeping each quesadilla warm until ready to serve.
Servings: 6. Serving size: 1 quesadilla. Per serving: 699 calories, 15.4 g protein, 48.7 g fat, 47.4 g carbohydrates, 5.6 g dietary fiber, 646 mg sodium, 18.3 g sugars, 103 mg cholesterol
Peggy Dickerson, Farmers Electric Cooperative