BRIE, SERRANO HAM AND SPINACH QUESADILLAS

While we like the smokiness of our chipotle Non-GMO Hand Made Style Tortillas with the creamy Brie and bright cranberry salsa, this recipe also works well with other tortilla varieties.

 Prep Tips:

• Freeze the Brie for 10-15 minutes to ensure it’s well chilled so it’s easy to slice thinly.
• Make the salsa up to 2 days ahead and refrigerate.

Prep time: 20 min | Cook time: 8 min

Cranberry salsa:

1 (14-ounce) can whole cranberry sauce

¼ cup finely chopped onion

3 tablespoons chopped cilantro, plus extra for garnish

1 serrano chile, minced

1 clove garlic, minced

Juice of 1 lime

Salt, to taste

Quesadillas:

1 package Non-GMO Hand Made Style Tortillas, Smoky Chipotle, White Corn & Wheat

1 (13.2-oz) package Brie cheese, thinly sliced

1 (3-oz) package thinly sliced Serrano ham OR prosciutto

2 cups baby spinach

Preheat oven to 175°F. Place a sheet pan in oven.

To prepare salsa, combine all ingredients in a small bowl. Scrape into a serving bowl and refrigerate.

To prepare quesadillas, lay 4 tortillas on a clean work surface. Layer evenly with half of Brie. Divide ham and spinach evenly among tortillas. Top evenly with remaining Brie and tortillas.

Heat a griddle or grill pan over medium-high. Add 1-2 quesadillas to pan. Cook 2 minutes on each side. Transfer to sheet pan in oven. Repeat with remaining quesadillas. Cut each quesadilla into quarters. Serve with salsa garnished with additional cilantro.

Number of Servings: 8