Ingredients
1/2 cup honey
1/2 cup fresh chopped cilantro
6 Tablespoons tomato paste
2 Tablespoons water
2 Tablespoons minced chipotle chiles (with adobo sauce)
1 lb Yukon Gold potatoes (peeled-cut into 1" cubes)
6 oz. brie trimmed and cut into 1" pieces
8 - 8 inch flour tortillas
1 medium sized red onion
Olive Oil
Preparation
Puree honey, cilantro, tomato paste, 2 tablespoons water and chipotle in a blender or food processor until smooth. Season with salt and pepper to taste. Boil the potatoes until tender (about 12 min.) Drain. Mash in a pot until smooth and then season well to taste with salt and pepper, Now spread the potato mixture evenly and at about a 1/4 inch on the 8 tortillas. Then, on top of this spoon the chiptole puree, folding the quesadillas over. Heat large skillet over medium high hear; brush lightly with olive oil. Working in batches, cook quesadillas until golden brown, about 2 minutes per side. Serve, passing chpotle honey alongside.
