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I spent this past weekend with a group of the loveliest women imaginable at a spectacular food event called IFBC (recap coming soon). Let me quickly say that it was an amazing weekend full of fun, laughter & spectacular food. We managed to pack the last few days with so much awesomeness that it made coming home a bit of a buzz kill, even if snuggling with my husband helped make up for it. Walking into our construction zone of a house and finding out that one of our affiliate networks decided to change 500+ of their links without warning - well, let's just say that I was brought back to reality pretty damn quick.
After stuffing myself all weekend and risking a blowout with my Spanx, I swore to myself that I would subsist on cardboard & grass for the next couple of weeks. But after realizing that I had wonderful truffles from Theo chocolates to eat, bread, cheese & salami to finish off, it seemed kind of silly to shock my system with too much healthy food. Far better for me to ease into it, you see. Plus I had some brie & peaches to use up. I mean, it's a sin to waste food, right?
Whenever I need to make caramelized onions for a recipe, I make extra. They're one of my favorite leftovers to have. They freeze well and they make just about anything that's savory better, including these quesadillas. These make a quick meal when time is tight and the way the onions, Brie & peaches taste together is sublime.
Caramelized Onion, Brie and Peach Quesadillas
1 medium peach, thinly sliced
1 teaspoon brown sugar
1 ounce Brie, cut into small pieces
1/4 cup caramelized onions (See note)
2 1-inch flour tortillas
Mix peaches with sugar and set aside for five minutes. Put a nonstick skillet over medium heat. Over one half of a tortilla, spread a thin layer of peaches (you'll use about half), a couple of tablespoons of onions and half the Brie. Fold tortilla in half and slide into skillet. We usually don't use oil but if you'd rather use some, you can melt a little bit of butter or use a little bit of cooking spray. It takes about 2-5 minutes per side - you want the tortillas to get nice and brown. Cut into wedges and serve.
1 large onion, thinly sliced.
1/2 tablespoon butter
Melt butter in a medium skillet. Add onions and cook about 45 minutes, until onions and nice and brown. You don't want them to get crispy brown. Make sure to stir about every five minutes. I usually double or triple this recipe and either use the onions in other dishes or freeze for later use.