Brie with Pear & Pomegranate Salsa Quesadilla

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
285
protein 
10 g
sodium 
400 mg
carbohydrates 
35 g
fat 
11 g
fiber  
4 g
cholesterol 
28 mg
Servings 
6
Ingredients 

Pear and Pomegranate Salsa
2 Bartlett pears, minced
¼ cup minced red onion
2 Tbsp minced yellow bell peppers
¼ cup pomegranate seeds
3 Tbsp fresh lemon juice
¼ tsp sea salt
1½ tsp cane sugar
½ tsp dried sage

6 oz Brie cheese, thinly sliced
6 whole-wheat tortillas, about 9-in in diameter

Instructions 
  1. Combine all ingredients for salsa in a small bowl. Mix well.
  2. Place tortilla on a flat working surface and place 1 ounce Brie cheese on ½ of tortilla. Top with ¼ cup salsa. Fold in half. Place briefly on hot grill pan or under broiler to warm. Fold and cut in half.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.