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Camembert Quesadilla


Ingredients for the quesadillas:

8 flour tortillas (about 8" diameter)
2 4-ounce Camembert wheels

Ingredients for the salsa:

1 cup small peeled diced Granny Smith apples
1/2 cup small diced red onion
1/2 cup small diced tomato
1 Tbs. minced jalapeño pepper
3 Tbs. freshly squeezed lime juice
2 Tbs. freshly minced basil
2 Tbs. walnut oil (optional)


1. Wrap the Camembert in plastic wrap and place in the freezer for 1 hour. Trim off the rind. Grate on box grater.
2. Heat a 10-inch non-stick skillet over medium flame. Set one tortilla in the skillet and sprinkle evenly with one quarter of the grated Camembert. Top with a second tortilla, pressing down gently. When nicely browned, flip the quesadilla over and brown the other side. Transfer to a platter.
3. Repeat the process with the remaining tortillas and Camembert.
4. For the salsa, combine the apple, onion, tomato and jalapeño in a non-reactive bowl. Stir in the lime juice and the walnut oil, if desired. Stir in the chopped basil.
5. When ready to serve, cut each quesadilla into quarters and arrange attractively on a plate with the salsa as garnish.

Bon Appétit !