Potato, Brie, And Red Onion Quesadillas With Chipotle Honey
|Honey||1⁄2 Cup (8 tbs)|
|Chopped cilantro||1⁄2 Cup (8 tbs)|
|Tomato paste||6 Tablespoon|
|Minced canned chipotle chiles||2 Tablespoon|
|Yukon cold potatoes||1 Pound, peeled and cut into 1 inch cubes|
|Brie cheese||6 Ounce, trimmed and cut into 1 inch pieces|
|9 inch flour tortillas||8|
|Red onion||1 Medium, halved, thinly sliced crosswise|
Puree honey, cilantro, tomato paste, 2 tablespoons water, and chipotle chiles in processor until smooth.
Season chipotle honey to taste with salt and pepper.
Cook potatoes in small pot of boiling salted water until tender, about 12 minutes.
Mash in pot until smooth.
Add Brie; mash until blended and smooth.
Season to taste with salt and pepper.
Place tortillas on work surface.
Spread 1/4, cup potato-Brie mixture over 1/2 of each tortilla.
Arrange onion slices over potato-Brie mixture, dividing equally.
Fold tortillas over.
Do ahead can be prepared 4 hours ahead.
Wrap in plastic and refrigerate.
Heat large skillet over medium-high heat; brush lightly with olive oil.
Working in batches, cook quesadillas until golden brown, about 2 minutes per side.
Serve, passing chipotle honey alongside.