Ham and Brie Quesadilla with cranberry chutney

By Amy M – London, ON
Ham and Brie Quesadilla with cranberry chutney
  • Prep Time: 15
  • Total Time: 20
  • Servings: 2-4

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About this Recipe

Serve with a side salad and your favourite cider for a perfect dinner


1 onion chopped
1 lb diced ham (leftover ham is perfect)
125 g Brie cheese in thin sliced wedges
1 can whole cranberries
1/4 tsp cinnamon
1/8 tsp ground cloves
1 tbsp vinegar
orange zest optional
2 Dempsters dinner sized tortillas
1 tbsp butter
1/4 tsp chopped garlic
pinch of crushed dried red chile pepper flakes


Lightly sauté onion in butter. Add cinnamon, cloves, chile pepper flakes, and garlic and combine well, stir in vinegar and cranberries and simmer over med heat while preparing the tortillas. Lay 1 tortilla on a baking sheet and cover with chopped ham and lay the sliced brie evenly over the top. Put under the broiler until cheese begins to melt (about 2 or 3 min). Remove from oven and spread about a 1/2 cup of cranberry chutney over the top (reserve the rest to serve on the side for dipping). Place the second tortilla on the top and press lightly. Return to the oven broiler for another 2-3 min (until lightly browned on top). Serve in wedges.

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