Today is a beautiful day in Berlin. It’s a comfortable 70° F /21°C, unlike the prior days, which were blistery hot and almost unbearable unless you took refuge on the cool grass beneath the trees or on a beach towel near a swimming lake. However, today the weather is perfect. Ned suggested that we have our lunch in the park, on our “Fusion” picnic-blanket, named after the music festival that we have been to for the last two years and looking forward to attending again this year. For lunch we had these really awesome quesadillas. I almost forgot to take a pic of them, so you’ll have to pardon my pic of my rolled up last few bites. But trust – it was good and quick and easy to make. Using an intensely flavored cheese like blue cheese in quesadillas means you don’t need a lot to balance out the flavors of the sweet pears. Though, I imagine you could substitute apples or even figs, if you’re feeling fancy. Next time, I might add some arugula and a drizzle of honey in these half-moon shaped cheesy parcels.
Blue Cheese and Pear Quesadilla
Per each quesadilla
- 12” flour tortilla
- 1 small ripe pear, of any variety,
- 1 tablespoon (or so) blue cheese, finely crumbled
- pinch of salt, optional
- Heat a 12” skillet over medium-high heat. Meanwhile, thinly slice your pear and prepare the tortilla.
- Sprinkle one half of the tortilla with the blue cheese. Top with the sliced pear and sprinkle with salt if you feel it necessary. (I didn’t add salt).
- Fold the tortilla in half and gently place it into the hot skillet. Let it sit for 30 seconds or until the cheese is melted and gooey and the underside of the tortilla is slightly browned. Then flip the quesadilla and heat for an additional 30 seconds.
- Remove for the pan and devour immediately.