I'm a quesadilla kinda girl. I have one at least twice a week for lunch and I love them. What's not to love? The crunchy tortilla? The melty cheese inside? Combined with a fresh salsa and some cool sour cream? Freaking. Awesome. Plus they are ridiculously easy to make. Pair them with some baked chips for lunch and they aren't too shabby in the health department either!
Usually I just do it up cheddar style. Throw some extra sharp cheddar and cilantro in a tortilla and saute until crispy and brown. Again, awesome. But I had some brie on had a while back and wanted to try something different. I love ham and brie together (the salty of the ham paired with the creamy of the brie just does things to me) so I decided to give it a try in my lunch time quesadilla. And, boy, was it a winner!
The next time I made this I decided to add another fave of mine, balsamic vinegar. We had some great balsamic vinegar in the house so I threw a few tablespoons into a saute pan and waited for it to reduce until it was the consistency of syrup. I drizzled a little of over the quesadilla and it was love at first bite. The salty. The tangy. The creamy. Nirvana. If you are looking for a quick, easy lunch that is tasty and will take no time, give this a try. It's sure to please.
Ham and Brie Quesadilla with Balsamic Reduction
1 whole wheat tortilla
2 oz thin sliced smoked deli ham
1 oz sliced brie
2 tbsp balsamic vinegar
Place tortilla in nonstick pan over medium-high heat. Add ham and brie to one side of tortilla and heat for 2 minutes. Fold tortilla and continue to heat one side until golden brown and crisp. Then fold and crisp the other side. Place quesadilla on plate and slice into 4 equal wedges.
While cooking quesadillla, in a separate small saucepan, heat balsamic vinegar over medium-high heat until bubbling gently. Tilt pan side to side to keep balsamic moving while it boils. Once the it has reduced down to a syrup-y consistency (about half the original volume), remove from heat and drizzle over quesadilla and serve!