It was May 5th, Cinco de Mayo. I had the party planned. Mariachi music, Margaritas, and Mexican food. It was also week 14 of the Food Matters Project.
This week Alissa chose Five Quick Salsas for Chips, Dips, and Other Stuff. Perfect! I decided to make quesadillas for appetizers. Queso Fresco and Pico de Gallo. Then I heard some clanking in the liquor cabinet. I already had the margarita fixins out....so????? "Mint juleps" he said. What??? "It's Derby Day and we always have Mint Juleps".
So....it became Bourbon and Brie and a little fancy grape and mint salsa on top.
Just as much fun.
BRIE QUESADILLA WITH GRAPE SALSA
1 cup red or green grapes
1 TBSP. coarsely chopped red onion
1 TBSP. fresh mint
1 TBSP. fresh cilantro
Juice of one lime
Brie cheese ( chilled in freezer for 1/2 hour to make it really easy to slice)
Coarsely chop the grapes, red onion, jalapeno, mint, and cilantro. Combine in a small bowl and add the lime juice. Mix well.
Remove brie from freezer and slice (removing rind).
In a large saute pan, heat enough oil to just cover the bottom of pan. Add tortilla and place cheese over it. A 6" tortilla will use about six 1/2" slices. Cover cheese with another tortilla. When tortilla is golden brown on bottom, flip over and cook until golden on the other side.
Remove from pan and let sit for a few minutes before slicing. Cut into wedges and serve with the grape salsa on top.
For all the other takes on Mark Bittman's recipe please visit here.