A great combination because the soft corn tortillas with melted Brie cheese and strips of fresh jalapeno peppers served hot from the grill pan are slightly chewy on the outside, warm and creamy on the inside—with just a little crunch from the peppers. You can gut the quesadillas into wedges for easy finger food too.
- 8 (6 inch) corn tortillas
- 1 (6 ounce) container of spreadable Brie cheese
- 4 large fresh jalapeno peppers, seeded and cut into ¼ inch strips
- 4 teaspoons vegetable oil
- Sour cream (optional)
Lay out 2 corn tortillas on a flat surface. Spread a thin layer of the Brie over each tortilla to within ½ inch of the edges. Arrange 8 to 10 jalapeno strips on the surface of 1 of the tortillas. Lay the other tortilla, cheese side down, over the jalapeno strips to form a sandwich. Repeat with the remaining jalapenos and tortillas. Brush the tops of the quesadillas lightly with 2 teaspoons of the vegetable oil.
Heat a grill pan over medium heat until hot enough to make a few drops of water sizzle. Using a wide spatula, flip the quesadillas on the heated pan, oiled sides down, and toast until the tortillas have light brown grill marks on the bottom, 3 to 4 minutes. Before turning the quesadillas over, brush the tops lightly with the remaining 2 teaspoons of oil. Using the spatula, carefully turn the quesadillas over. Toast until the cheese is melted and the second side of the tortillas is marked with light brown grill marks, about 3 minutes.
Transfer the quesadillas to a cutting board. With a large chef's knife, cut straight down to divide the quesadillas in half. Repeat in the opposite direction to cut into 4 equal pieces. Serve hot with sour cream if desired.