Serve up these quesadillas for dinner or a fun appetizer to watch the game. You can serve it up with salsa and sour cream for a more traditional quesadilla but the flavour rich and flavourful brie is all you need.
Prep Time: 20 minutes
Cook Time: 22 minutes
1 boneless Ontario veal or beef steak or chop, about 8 lb/250 g
2 tbsp (25 mL) extra virgin olive oil
1 tbsp (15 mL) wine vinegar
2 cloves garlic, grated
1 tsp (5 mL) chopped fresh rosemary
1/2 tsp (2 mL) salt
Pinch freshly ground black pepper
1 Spanish onion, thinly sliced
2 tbsp (25 mL) chopped fresh parsley
1/2 tsp (2 mL) granulated sugar
4 small flour tortilla
Half a 180 g wheel of Ontario triple cream goat brie, sliced
In a shallow dish, whisk together 1 tbsp (15 mL) of the oil, vinegar, garlic, rosemary, half of the salt and pepper. Add steak and turn to coat. Cover and refrigerate for at least 30 minutes or up to 24 hours.
Meanwhile, heat remaining oil in large nonstick skillet over medium-high heat and cook onions, stirring occasionally for about 8 minutes or until starting to brown. Add parsley, sugar and remaining salt; reduce heat to medium and cook, stirring for about 10 minutes or until golden brown and soft. Set aside.
Place steak on greased grill over medium-high heat and grill for about 6 minutes, turning once or until desired doneness. Place on cutting board and let rest for 2 minutes. Thinly sliced steak.
Divide onions among half of each of the tortillas. Top with steak and brie and fold tortillas over to close.
Place quesadillas on greased grill over medium heat and grill for about 2 minutes, turning once or until golden and crisp.
Makes 4 servings.
Tip: You can substitute regular Goat Brie for the Triple Cream Goat Brie.
Per serving: About 363 cal, 17 g pro, 23 g total fat (9 g sat fat), 22 g carb, 1 g fibre, 56 mg chol, 658 mg sodium. %RDI: iron 10%, calcium 18%, vit A 7%, vit C 13%
Source: Ontario Goat Cheese (ontariogoatcheese.ca)