One of my New Year’s resolutions is to cook at home more. Perhaps we should ease into 2009 with simple, delicious recipes from some of New York’s finest chefs? Chef Chris Santos has a wonderful way of transforming finger food into something decadent. The proof: Stanton Social’s packed reservation book. Santos’ quesadillas are a perfect start to the year.
Quesadilla “wedges” of caramelized apple, smoky bacon, brie & truffle
By Chris Santos
- 6 flour tortillas; 6″ each
- 6 strips of good quality, thick cut, smoked bacon
- 1 ½ cups brie cheese; at room temperature.
- 2 cups fresh apples, sliced 1/4 ‘ thick
- ¼ cup butter
- 1 tbsp olive oil
- 1 bunch thyme, chopped
- 1tbsp white truffle oil
This recipe makes 2 quesadillas to cut into 8 small wedges each.
For bacon, cook in 400-degree oven until crispy and delicious looking! Drain and store on paper towels until cool, then crumble by hand.
For apples, heat olive oil and butter over medium heat. Add apples and chopped thyme. Sauté until golden & season with salt and pepper. Cool slightly and chop coarsely.
To assemble each quesadilla lay out 3 tortillas. Spread a thin layer of the brie on all three tortillas, cover TWO of the tortillas generously with apples and crumbled bacon and top with remaining tortilla. Repeat with remaining 3 tortillas to yield 2 quesadillas.
Cook in a nonstick sauté pan sprayed with pam. Cook over medium high heat 2-3 minutes per side or until crispy and golden.
Cut each quesadilla into 8 triangular wedges and lay nicely on a long platter. Drizzle with truffle oil lightly and top with cracked black pepper.
Address: 99 Stanton Street, nr. Ludlow St.