INGREDIENTS

• 4 extra-large 10-inch flour tortillas
• 12 ounces brie, thinly sliced
• 1 avocado, thinly sliced
• Half a ¾-ounce box fresh chervil
• 1 cup grape tomatoes
• ¼ cup store-bought oven roasted tomatoes, roughly chopped
• 1 teaspoon oil from store-bought oven roasted tomatoes
• 1 tablespoon fresh lemon juice
• Fine sea salt
• Freshly cracked black pepper

PROCEDURE

1. Spray 1 side of each tortilla with nonstick cooking spray. Place a large braising pan over low to medium-low heat.

2. Place the sprayed side of each tortilla facedown on a work surface. Place about 1½ ounces brie on half of each tortilla. Top with ¼ the avocado and ¼ the chervil per tortilla, then season with salt and pepper. Top with the remaining brie, and fold the tortillas over their fillings so you half 4 stuffed half-moons.

3. Place 2 tortillas at a time in the pan, straight sides back-to-back in the center of the pan, round edges out toward the round edges of the pan. Use a smaller pot's lid to press down on the quesadillas as they cook, helping to melt the cheese. Keep the heat low to give the cheese a chance to melt before the tortilla gets too brown. Cook quesadillas 5 to 10 minutes per side, using a spatula to flip once halfway through the cooking process. The cheese should be melted, and the tortillas crisp and golden. Serve immediately. You could also use a panini press, to speed things up.

4. While the quesadillas are cooking, make the salsa. In a small food processor, pulse together the tomatoes and roasted tomatoes until you have the texture of a salsa. Decant to a bowl, and season with salt and pepper. Toss with the oil and lemon juice, and serve with the quesadillas.