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Cam ‘n’ Pear Quesadillas

| posted Wednesday, Jul 31st, 2013

We are making pear camembert quesadilla World’s Weirdest Restaurants host Bob Blumer. 

1 lime
¼ teaspoon salt
½ cup sour cream or plain yogurt
4 8-inch flour tortillas
2 jalapeño or 1 serrano chili, seeds and membranes discarded, diced finely
2 ripe pears (any variety), peeled, cored, and cut into 1/8-inch thick slices
6 ounces ripe Camembert cheese, sliced into 1/4-inch slices (rind removal is optional)
1 cup lightly packed fresh cilantro, stems removed and discard before measuring

Zest lime, then squeeze it. In a small bowl, blend zest, 1 tablespoon lime juice, salt, and sour cream with a fork until the mixture is smooth. Reserve in refrigerator.

Heat a 10-inch sauté pan or cast-iron skillet over medium heat. Place 1 tortilla in the dry pan for approximately 40 seconds on each side, or until it just begins to brown. Remove. Repeat with a second tortilla. (If your tortilla expands like a blowfish, poke it with a fork to release the hot air)

After the second tortilla has browned, leave it in the pan and reduce heat to medium-low. Immediately sprinkle half of the diced chilies onto the tortilla. Cover with half of the pear slices. Place half of the camembert strips over the pears. Top with half of the cilantro, then cover with second tortilla. Cover the pan with a lid and cook for 2 minutes.

Flip the quesadilla with a spatula, re-cover the pan and continue cooking for 2 more minutes. (Don’t worry if a bit of cheese escapes and begins to sizzle loudly.)

Remove the quesadilla from the pan, let sit for 1 minute, then slice into 8 wedges—just like a pizza. Serve with sour cream dipping sauce. Repeat with remaining ingredients.
yield Serves 4 – 6 as an appetizer