Holiday 'Habanerry' and Brie Quesadilla


Posted by Coach Mark Turner



award-winning recipe created by Coach MarkT (won him a trip for 4 to Disneyland!)

Mission Tortilla Recipe of the Month - December 2003


Serves: 40 quesadilla wedges


  • 1 10-pack of Mission® Flour Tortillas (soft taco size)
  • 2 Tbsp. Butter
  • 1 1/2 cups Sweetened Dried Cranberries
  • 1 cup Water
  • 1 Seeded Habanero Pepper
  • 1/2 cup Bermuda Onion
  • 2/3 cup Granny Smith Apple
  • 1 lb. of Double Crème Brie


  1. Heat cranberries and 2/3 of the water in microwave oven for 2 minutes on high.
  2. Finely mince habanero, apple and onion and sauté in a medium non-stick pan over medium heat with 2 tablespoons of butter until tender.
  3. Add cranberries and remaining 1/3 cup of water to pan and stir until thickened.
  4. Pour mixture into Pyrex bowl and refrigerate until chilled (approximately two hours or can be prepared a day in advance).
  5. Thinly slice chilled Brie and layer one tortilla with cheese slices and Habanerry sauce.
  6. Top with an additional tortilla and heat quesadilla until lightly golden in a large non-stick pan or griddle.
  7. Allow to cool and slice quesadillas into eighths. Enjoy!


~ Coach Mark Turner

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