Email to Marla Hudgins      

Recipe Categories: marlaoh's HOME PAGEB1 B2 B3 B4 B5 B6 B7 BEVERAGE BEVERAGE_Alcohol BEVERAGE_Smoothie BREAD BREADMACHINE BREAD_Bisquits BREAD_Cornbread BREAD_Muffins BREAD_Rolls BREAKFAST CAKESandPIES CAKESandPIES_Cheesecake CANDY CANNING CASSEROLES CASSEROLES_1 CASSEROLES_Stir_Fry COOKIES COPYCAT CROCKPOT DEEPFRYER DESSERTS DESSERTS_Cobbler DESSERTS_Cookies2 DESSERTS_Cookies_1 DESSERTS_Crisps DESSERTS_Cupcakes DESSERTS_No_Bake DESSERTS_Pudding_Custard_Parfa DESSERTS_Tarts DESSERTS_Tortes DESSERT_Pizza ETHNIC ETHNIC_Asian ETHNIC_Asian_Chinese_New_Year ETHNIC_Brazil_Jamaican ETHNIC_German_Russian ETHNIC_Indian_Misc ETHNIC_Irish_Scottish_Welsh ETHNIC_Mexican FAST_AND_EASY FOOD_DEHYDRATOR FOOD_Explanations FOOD_Remedies FRUIT FRUIT_1 GRILLING_Fruits_Veggies_Misc HEALTHY HEALTHY_Diabetic HEALTHY_Gluten_Free HEALTHY_Low_Calorie HEALTHY_Low_Carb HEALTHY_Low_Cholesterol HEALTHY_Low_Fat_Fat_Free HEALTHY_Sugar_Free_Low HOLIDAYS_STPATRICKSDAY HOLIDAY_BACK_TO_SCHOOL HOLIDAY_Christmas HOLIDAY_HALLOWEEN HOLIDAY_Mardi_Gras HOLIDAY_President39s ICE_CREAM_Sorbets_Cones_Misc KIDS MARINADES MEALS MEATPIES MEATS MEATS_Hot_Dogs MEATS_Meatloaf Mexican MICROWAVE MISCELLANEOUS NOT_FOOD_RECIPES NO_BAKE PANINI PASSOVER PASTA PASTRIES PET_RECIPES PIZZA PORK POULTRY POULTRY_ChickenWings PRESSURE_COOKER QUANTITYCOOKING SALADandDRESSING SALADandDRESSING_Pasta SALAD_Coleslaw SALAD_Gelatin SANDWICHES SAUCES Scones SEASONAL_Autumn_Fall SEASONS_Fall_Autumn SIDE_DISHES SOUPS_STEWS_CHILI SPREADS SUPERBOWL THANKSGIVING TNT_Stars VALENTINES VEGETARIAN WEIGHT_WATCHERS

Crab and Brie Quesadilla with Chili-Appl




Source of Recipe


WKRG
Crab and Brie Quesadilla with Chili-Apple Glaze

http://www.wkrg.com/images/scaled/media/news7/10-25-2010_recipe-200x0.jpg

Prep Time: 25 minutes
Inactive Prep Time: 10 minutes
Cook Time: 50 minutes
Yield: 2 to 4 servings

1 cup jumbo lump crabmeat
Salt and freshly ground black pepper
3 tablespoons chopped green onions (tops only)
1/4 cup sliced almonds
4 large flour tortillas
1 pound Brie, thinly sliced
1/4 cup vegetable oil
Chili-Apple Glaze, recipe follows
2 teaspoons minced chives, garnish
Preheat the oven to 350 degrees F.
Place the crabmeat in a bowl and season, to taste, with salt and pepper. Add the green onions and toss gently to combine. Cover and refrigerate.
Spread the almonds on a small baking sheet and toast until golden brown, about 15 minutes. Remove from oven and allow to cool.
Place the tortillas on a work surface. Spread 1/4 cup of the crabmeat mixture evenly over half of each tortilla. Place 5 to 6 slices of the Brie on top of the crabmeat. Fold the remaining half of the tortilla over, forming a half-moon shape. Heat 2 tablespoons of the oil in a large griddle or skillet over medium heat. When smoking hot, carefully lay the quesadilla in the oil. Fry on 1 side until golden brown, about 2 minutes, turn with a spatula and cook until golden brown on the second side and the cheese is melted, 1 to 2 minutes. Remove and repeat with the remaining quesadillas, adding more oil as needed. To serve, cut each quesadilla into 4 triangles.
Spread 1/4 cup of the Chile-Apple Glaze on each plate, and top with quesadilla quarters. Garnish with the toasted almonds and chopped chives.
Chili-Apple Glaze:
2 Granny Smith apples, peeled, cored, and roughly chopped
1 cup apple cider vinegar
1/4 cup granulated sugar
1 tablespoon minced shallots
1 tablespoon minced seeded jalapeno
1 teaspoon minced garlic
Salt and freshly ground black pepper
In a small saucepan, combine the apples, vinegar, sugar, shallots, jalapeno, and garlic. Bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer until the apples are translucent and soft and the vinegar has reduced by half, about 15 minutes. Remove from the heat and cool for at least 10 minutes. Once cool, transfer to a blender or food processor and puree until smooth, about 1 minute. Season to taste with salt and pepper.

Crab and Brie Quesadilla with Chili-Apple Glaze

Prep Time: 25 minutes
Inactive Prep Time: 10 minutes
Cook Time: 50 minutes
Yield: 2 to 4 servings

1 cup jumbo lump crabmeat
Salt and freshly ground black pepper
3 tablespoons chopped green onions (tops only)
1/4 cup sliced almonds
4 large flour tortillas
1 pound Brie, thinly sliced
1/4 cup vegetable oil
Chili-Apple Glaze, recipe follows
2 teaspoons minced chives, garnish
Preheat the oven to 350 degrees F.
Place the crabmeat in a bowl and season, to taste, with salt and pepper. Add the green onions and toss gently to combine. Cover and refrigerate.
Spread the almonds on a small baking sheet and toast until golden brown, about 15 minutes. Remove from oven and allow to cool.
Place the tortillas on a work surface. Spread 1/4 cup of the crabmeat mixture evenly over half of each tortilla. Place 5 to 6 slices of the Brie on top of the crabmeat. Fold the remaining half of the tortilla over, forming a half-moon shape. Heat 2 tablespoons of the oil in a large griddle or skillet over medium heat. When smoking hot, carefully lay the quesadilla in the oil. Fry on 1 side until golden brown, about 2 minutes, turn with a spatula and cook until golden brown on the second side and the cheese is melted, 1 to 2 minutes. Remove and repeat with the remaining quesadillas, adding more oil as needed. To serve, cut each quesadilla into 4 triangles.
Spread 1/4 cup of the Chile-Apple Glaze on each plate, and top with quesadilla quarters. Garnish with the toasted almonds and chopped chives.
Chili-Apple Glaze:
2 Granny Smith apples, peeled, cored, and roughly chopped
1 cup apple cider vinegar
1/4 cup granulated sugar
1 tablespoon minced shallots
1 tablespoon minced seeded jalapeno
1 teaspoon minced garlic
Salt and freshly ground black pepper
In a small saucepan, combine the apples, vinegar, sugar, shallots, jalapeno, and garlic. Bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer until the apples are translucent and soft and the vinegar has reduced by half, about 15 minutes. Remove from the heat and cool for at least 10 minutes. Once cool, transfer to a blender or food processor and puree until smooth, about 1 minute. Season to taste with salt and pepper.