I recently realized that I had what was probably one of the worst summers of my life. Case in point:
- Received super delayed payments for a project I completed in May (I got paid in July and August).
- Was offered and accepted a job which forced me to give up my assistantship, and then later told oh wait, never mind, we hired someone else.
- Related: Had a mini panic attack wondering how I was going to fund the second year of my master’s program (for the record, I got the assistantship back).
- Underwent multiple root canal-related procedures, several rounds of antibiotics, and oral surgery to rid my body of a particularly persistent infection.
- Had to stop running and eating normal foods because of said infection.
However, there were a few pieces of my summer that were absolutely awesome. A break from school. Paul moving to Cincinnati. And a really cool internship…which, in September, turned into a job!!
But seriously, fall is being way better to me than summer was. And in celebration of fall’s awesomeness, I present you with one of the strangest and yet most delicious recipes I have made: The Apple, Onion, and Brie Quesadilla.
Background on this recipe: After purchasing a lovely hunk of Brie at Trader Joe’s for about $4, I started looking up Brie recipes on Pinterest and came across it. The original recipe comes from the Taste of Home website. I had tried making an apple and brie panini earlier in the week, but frankly it was kind of “meh.” Although I was skeptical about the onions, they also intrigued me and finally I decided I had to try it.
And let me tell you, it works. This quesadilla has all the right things going on. The tastes come together with a sort of sweet and sour flavor, and textures are just right–chewy tortilla, crunchy apples, soft cheese, and onions with just the right amount of bite. The result is a really amazing November lunch.
The Taste of Home version of this recipe serves 4, but I’ve cut it down to serve 2. (That’s why all the seasonings are “pinches”–no one has 1/16 tsp measuring spoons! Do what looks good.) The original also recommends a tart apple, but I used a Gala with great results.
Apple + Onion + Brie Quesadilla
- 1 onion, thinly sliced
- Pinch of thyme
- Pinch of dried rosemary, crushed (I did this with the back of a spoon on the cutting board)
- Pinch of sugar
- 2 tbsp balsamic vinegar
- 2 tsp canola oil
- 1 apple, thinly sliced
- 2 oz Brie, sliced
- 2 whole wheat tortillas
- Slice the onion and heat the oil in a nonstick pan over medium heat. Cook the onion, thyme, rosemary, sugar, and vinegar in the oil for about 10 minutes until the onions are golden brown.
- While the onions are cooking, slice the apple and Brie. Place Brie slices on one half of each tortilla and top with apple slices.
- When the onions are done cooking, spoon half of them on top of the apples on each tortilla. Wipe out the pan and return to the heat.
- Fold over the tortillas and cook in the skillet for about 2-3 minutes on each side. Cut into wedges and serve.