Quesadilla with Camembert cheese, caramelized onions and apple chutney
Votes: 1
Time: 1 hour 55 minutes
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
This dessert quesadilla is filled with soft, creamy Camembert cheese and caramelized onions, served with a tangy, fruity Indian Granny Smith apple chutney. It's a unique, savory combination with a pleasant tartness. This quesadilla can be grilled, covered, for a distinctive smoky flavor.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Quesadilla
- 9 wheat tortillas diameter 15 cm.
- 450 g Camembert cheese, thinly sliced
- 1 tbsp. l. olive oil
- 2 tbsp (30 g) butter
- 2 sweet onions, peeled and thinly sliced into half rings
- 1 tbsp balsamic vinegar
- 2 teaspoons chopped thyme
- Apple chutney, recipe below
- Fresh thyme sprigs for garnish
Apple chutney
- 3 Granny Smith apples, peeled, cored, and diced
- 1/2 jalapeño pepper, finely diced
- 2 tbsp. l. canola oil
- 1 small red onion, finely chopped
- 1 tbsp finely chopped fresh ginger
- 2 minced garlic cloves
- 1/2 cup apple juice
- 2 tablespoons apple cider vinegar
- 1 teaspoon finely chopped thyme
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Cooking the dish according to the recipe:
- Preheat grill to medium heat.
Heat the vegetable oil and butter in a large saucepan over medium heat. Add the sweet onion and sauté over low heat until caramelized, about 45 minutes. Then add the balsamic vinegar and thyme; season with salt and pepper. Let cool slightly. - Place 6 tortillas in front of you, divide the cheese and caramelized onions between the tortillas, and fold them in half. Brush the tops with vegetable oil and grill until golden brown, about 3-5 minutes per side, or until the cheese is melted.
- Cut into quarters and divide among servings. Top each piece with a spoonful of apple chutney and place a small amount inside the flatbread, folding it back slightly. Garnish with a sprig of fresh thyme.
Apple chutney
Heat vegetable oil in a stainless steel saute pan over medium-high heat. Add the onion, ginger, garlic, and jalapeño and sauté until soft. Add half the apples, apple juice, and vinegar and cook until the apples are soft. Remove from heat and stir in the remaining apples and thyme. Season with salt and pepper to taste. Transfer to a bowl and let sit for 30 minutes before serving to allow the flavors to meld.
Categories:
recipe / Fast food / Tortilla Dishes / Appetizers / Sandwiches / / Mexican cuisine / Bobby Flay
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