By Karin Calloway
Karin Calloway is a working mom living in Augusta, Ga., with multiple freelance jobs and a ton of dirty dishes.
Ham and Brie Quesadillas
Sometimes a semi-crisis can breed culinary creativity. That’s definitely the case with my Ham and Brie Quesadillas. When presented with unexpected guests one evening at cocktail hour, I perused the refrigerator to find a wedge of Brie, some Black Forest ham and flour tortillas in my meat bin. The delicious and unusual quesadillas that followed are now among my favorite hors d’oeuvres.
While the layers of ham and Brie and tortillas heated in a skillet, I prepared a zippy peach dipping sauce by combining some peach preserves with a dash of hot sauce. The combination paired perfectly with the savory quesadillas.
The recipe below makes two quesadillas, but it can be multiplied to feed a crowd. Quesadillas are a great make-ahead hors d’oeuvre since you can grill them ahead, place them on a parchment-lined baking sheet and reheat them in a 300-degree oven before serving.
- 4 fajita-sized flour tortillas
- 4 thin slices Black Forest or other smoked ham
- 2 ounces Brie, rind removed, sliced*
- Peach Dipping Sauce
- 2 tablespoons peach or apricot preserves
- Tabasco sauce, to taste
Place one tortilla on a flat surface. Layer with half of the ham, half of the Brie and another tortilla. Repeat with remaining ingredients.
Spray a medium nonstick skillet with cooking spray. Heat over medium-high and add one quesadilla. Cook until golden, about 2 minutes. Flip and cook on other side, 2 to 3 minutes longer. Repeat with remaining quesadilla, slice into quarters and serve with the Peach Dipping Sauce on the side.
Makes 4 servings.
*Place the Brie in the freezer for 10 minutes to make removing the rind and slicing easier.