One of the highlights of our trip was a little cafe off the beaten path called the Haliimaile General Store. The service was very friendly, and the food was exquisite. One of the dishes was a Brie Quesadilla with cilantro pesto, grapes, and served with a side of sweet pea guacamole. Need I say more? That was just one dish of many flavorful spreads the cafe had to offer.
Since that meal, I have been kicking myself for not buying their cookbook and cannot stop thinking about the food. Going out on a limb, I tried my hardest to recreate it solely using my own creativity and foodie palate. Instead of sweet peas, I used edamame and avocado for the Guacamole, and threw in some ginger for a sophisticated flavor.
Every recipe takes some mastering, but until then this one will have to do. Enjoy!
Makes 4 small Quesadillas
Brie & Grape Quesadilla with Edamame Guacamole
(Edamame Gacamole below)
8-7 inch flour tortillas (snack size)
4 tablespoon cilantro pesto (recipe below)
1-5 oz container Alouette Creme de brie
16 red seedless grapes, rinsed
On four tortillas spread 1 tablespoon of cilantro pesto on one side of each tortilla. Slice grapes in half and divide among the for tortillas. On the other four tortillas spread brie being careful not to spread it to close to the edge of the tortilla. This is so the brie doesn't leak out in the grilling process. Lay the brie tortilla on top of the clintro and grape side. In a frying pan over medium heat, lightly oil and brown each side of Quesadilla. Remove from pan and place on a cutting board to cool slightly. Cut into 4 pieces and serve with Edamame guacamole.
1 cup cilantro leaves, packed
1/2 cup unsalted macadamia nuts
1 clove garlic
1/2 teaspoon fresh ginger
1 lemon, juiced
4 tablespoons olive oil
In a food processor, blend all ingredients together to form a smooth mixture. Refrigerate.