Quesadillas with Brie de Meaux AOP
Difficulty level: very easy
Servings 4 people
Ingredients
- 4 large wheat pancakes wrap style
- 200 g by Brie de Meaux PDO
- 200 g peanuts salty
- 1 fat sweet potato
- 1 c. tbsp taco spice
- 2 lawyers
- 2 c. tbsp lemon juice
- 1 c. coffee garlic powder
- 10 strands coriander fresh
- Salt
- Pepper
Instructions
-
Cook the sweet potato, in pieces, in a pan of salted water for 10 to 15 minutes.
-
Drain and mash it into a puree, add salt and pepper, add the taco spices, then mix well.
-
Take the flesh of the avocados into a bowl, add the garlic, lemon and finely chopped coriander. Salt, pepper then mix.
-
Coarsely chop the peanuts, place them on a plate under the grill and dry roast.
-
Take a wheat pancake, spread half with the sweet potato mixture, sprinkle with peanuts, cover with brie de Meaux cut into strips. Spread the other half with the avocado mixture and close the pancake. Lightly press the edges to avoid overflowing.
-
Heat a dry frying pan over medium heat, place two quesadillas and brown them for 2 minutes on each side. Repeat the operation for the other two.
-
Leave to cool for 5 minutes then cut the pancakes into triangles with a pair of scissors.
-
Serve immediately with small appetizer vegetables on the side.
Trick
You can replace the Brie de Meaux AOP with Fourme de Montbrison AOP for more pronounced flavors.
© Anne Kerouédan for Cniel
