Brie Quesadillas with Brussels Sprouts, Bacon and Beer-Glazed Onions

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 Tablespoons Olive Oil
• 1 whole Yellow Onion, Thinly Sliced
• ½ cups Beer (I Strongly Suggest Using A Pumpkin Ale!)
• 4 slices Thick Cut Bacon, Sliced Into 3/4-inch Pieces
• 2 cups Thinly Sliced Brussels Sprouts
• 1 teaspoon Good Quality Maple Syrup
• 3 whole Whole Wheat Or Multi-grain Tortillas
• 12 ounces, weight Brie Cheese, Preferably Double Creme

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the olive oil in a large skillet over medium heat. Add the bacon pieces and cook, stirring, until crisp, about 6 minutes. Transfer to a plate, leaving the fat in the pan.

2. Add the sliced onion to the skillet and cook over medium-low heat, stirring often, until soft and golden, about 8 minutes.

3. Pour in the beer and stir in the maple syrup. Simmer over medium heat until the liquid is reduced and syrupy, about 6 minutes.

4. Add the sliced Brussels sprouts and cook, stirring, until tender-crisp, about 4 minutes. Return the bacon to the pan, stir, and remove from the heat.

5. Thinly slice the brie. Set a clean skillet over medium heat. Lay one tortilla in the pan and cover half of it with about a quarter of the brie, then spoon in about a third of the onion and sprout mixture.

6. Fold the tortilla in half over the filling and cook 2 to 3 minutes per side, pressing gently, until golden and the cheese has melted. Repeat with the remaining tortillas, brie and filling.

7. Cut each quesadilla into wedges and serve warm.