“Serves 2 as a main course and 4-8 as a snack.”

Ingredients Nutrition

  • Ingredients
  • 4 (8 inch) flour tortillas
  • 12 lb brie cheese, cut into thin slices
  • 13 cup ripe tomatoes, chopped
  • 1 large avocado, finely chopped
  • 14 cup fresh parsley, finely chopped
  • 2 tablespoons scallions, finely chopped
  • 1 dash hot pepper sauce
  • salt & freshly ground black pepper
  • finely chopped scallion (to garnish)


  1. Place a tortilla in each of the two skillets set over low heat.
  2. Arrange half of the Brie slices on top of each tortilla.
  3. Top each tortilla with half of the tomatoes, avocado, parsley, scallions, hot pepper sauce, salt, and pepper.
  4. Let cook for 2 minutes, using a spatula to loosen the tortilla from the bottom of the skillet to make sure it’s not sticking.
  5. Place another tortilla on top of each of the tortillas and very carefully, using a wide spatula, flip the quesadilla over and cook another 2 to 4 minutes, or until the cheese is just melted.
  6. Remove from the skillet and cut each quesadilla into quarters.
  7. Sprinkle with the scallion garnish and serve hot.

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