Apple, Cinnamon and Brie Quesadillas

Chef Anthony Lamas, Jicama Grill, Louisville, Ky.

Celebrate Cinco de Mayo all month long! Bold new quesadillas are turning up the heat as the hottest food trend of 2003 - with adventurous flavor combinations that range from savory to sweet and casual to elegant. For some "meltertaining" fun, serve apple, cinnamon and brie quesadillas for Cinco de Mayo or even as a special Mother's Day treat.

Makes 6 servings
Prep time: 10 minutes
Cook time: 15 minutes

Ingredients

1 1/2 tablespoons granulated sugar

1 1/2 tablespoons brown sugar

1 1/2 teaspoons ground cinnamon

5 tablespoons butter, divided

2 large Granny Smith apples, peeled, cored and cut into 1/2-inch thick slices

3 tablespoons dark rum (can substitute with apple juice for non-alcoholic version)

6 8-inch flour tortillas

8 ounces Brie cheese, sliced

3 tablespoons chopped toasted walnuts

Directions

Mix sugars and cinnamon and set aside. Melt 3 tablespoons of the butter in a large non-stick skillet over medium heat. Add sliced apples and sauté for 1 minute. Add half of the sugar mixture and the rum to the apples. Cook until apples are tender but not mushy, about 3 to 5 minutes. Remove from heat and cool slightly.

For each quesadilla, spoon 1/6th of the apple mixture on half of the tortilla. Top with 1/6th of the cheese. Fold remaining tortilla over top to make a half moon shape. Repeat with remaining ingredients. Heat remaining butter in a large skillet or griddle over medium heat. Cook quesadillas, three at a time, until golden brown on each side, about 4 minutes.

To serve, cut each quesadilla into thirds. Sprinkle with some of the remaining sugar mixture and some of the walnuts.