Prep 5 mins
Cook 13 mins
France and Mexico meet in this recipe. I've not tried brie cheese yet, so I'd like to try this sometime. For Zaar World Tour II 2006
- 2 medium onions, sliced
- 1⁄4 cup balsamic vinegar
- 1⁄8 teaspoon sugar
- 1⁄8 teaspoon dried thyme
- 1⁄8 teaspoon dried rosemary, crushed
- 1 tablespoon vegetable oil
- 4 (10 inch) flour tortillas
- 2 medium tart apples, sliced
- 8 ounces brie cheese or 8 ounces camembert cheese, rind removed and quartered
- In a skillet over medium heat, cook the onions, vinegar, sugar, thyme and rosemary in oil for 10 minutes or until onions are golden.
- Spoon the mixture over half of each tortilla and top with apples and cheese.
- Fold over.
- Cook on a griddle over medium heat for 2-3 minutes on each side or until cheese is melted.
WOW. Thos is amazing. I used Granny Smith apples with Brie and I sprinkled a little parmasean on the outside of the tortilla before I grilled it to give it a little crisp. It was fantastic, you almost don't need any sides for this dish. It's fresh and decadant and worth making any night of the week.
This is so good! I used a Granny Smith apple and a triple cream Brie, as well as shallots rather than onions. Will be making this again, was a nice light lunch. Made for ZWT8.
This is OMG good! I am snacking on my second tortilla as I type this. I was a little concerned that the onions would overpower the cheese. Not so! The herbs shouldn't be omitted either - they really add to the flavour without being 'in your face'. I made it exactly as written using a double cream Brie and Granny Smith apples and wouldn't change a thing. How much better can a recipe get? It was quick and easy with a wonderful taste. I'll be making these many times in the future. Made for the Bistro Babes - ZWT 8