Apple and Brie Quesadillas with Warm Honey-Mustard-Rosemary Dipping Sauce

Susan from Food Blogga

Makes 4 quesadillas
Sauce:
1 teaspoon mustard seeds
4 tablespoons honey
2 teaspoons Dijon mustard
2 teaspoons Tabasco sauce
4 teaspoons lemon juice
4 teaspoons water
1 teaspoon fresh rosemary, minced

Quesadillas:
2 tablespoons olive oil
3 shallots, thinly sliced
2 large sweet, crisp apples such as Fuji or Gala, sliced with the skins on
1 teaspoon fresh rosemary, minced
salt and freshly ground black pepper, to taste
6 ounces of brie, thinly sliced
8 (6-7-inch) flour tortillas

To make the dipping sauce, place mustard seeds in a small, dry skillet over medium heat for 1 minute, or until aromatic and they begin to bounce and pop. Reduce heat to a simmer, then add the remaining ingredients, whisking continuously. Remove from heat, pour into a small bowl and set aside.

In a large non-stick skillet over medium heat, warm 2 tablespoons olive oil. Add shallots and cook until tender, 3-4 minutes. Add apples and cook until lightly browned and tender, about 5 minutes. Add fresh rosemary, and season with salt and freshly ground black pepper. Remove from heat and set aside.

Place 1 tortilla on a clean cutting board. Add some sliced brie, then 1/4 of the apple mixture then a little more cheese. Top with another tortilla, and press lightly with your hands. Continue with remaining tortillas and filling until you complete 4 quesadillas.

Heat a large, nonstick, dry skillet over medium heat. Add 1 quesadilla. Cook until lightly browned, about 2 minutes per side. Transfer to a baking sheet and place in a warm oven (200-300 degrees F) until ready to serve. (Or eat 'em as you make 'em.) Repeat with remaining 3 quesadillas.

Cut each quesadilla into 4 wedges. Serve warm with dipping sauce.