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1
Heat the olive oil in a large non-stick pan (preferably a cast iron skillet) over medium heat.
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2
When hot, add the onions.
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3
Saute for about 8 minutes or until lightly browned and soft.
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4
Add the beer and continue cooking until all of the liquid has evaporated and the onions are beautifully glazed.
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5
This should take about 4 minutes.
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6
Remove onions from the pan and set them aside until ready to use.
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7
In the same pan, cook the bacon until its brown and crispy.
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8
When cooked, use a slotted spoon to transfer the bacon from the pan to a paper towel-lined plate to drain.
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9
Leave that awesome bacon grease in the pan!
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10
Add the Brussels sprouts to the pan with the bacon grease and saute for about 4 minutes until they are lightly browned and tender.
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11
Add the maple syrup and cook for one more minute.
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12
Remove from the heat.
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13
Now its time to assemble your quesadillas, friends.
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14
Lay out your tortillas on a work surface.
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15
On one half of each tortilla, add about 2 ounces of Brie in as even a layer as possible.
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16
Dont worry about it being perfect, its all going to melt together.
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17
(I like to remove the rind because I dont like it.
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18
But you can leave it on if you like.)
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19
Top the Brie with 1/3 each of the beer-glazed onions, bacon and Brussels sprouts.
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20
Add another 2 ounces of cheese over the top and fold the tortillas over.
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21
Heat a griddle, pan or cast iron skillet over medium heat.
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22
When hot add your quesadillas (you may have to do them one by one, depending on the size of your pan).
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23
Cook for about three minutes on each side until the tortilla is lightly browned and crisp and the cheese has fully melted.
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24
Remove the quesadillas from the pan and place them on a cutting board.
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25
If you are cooking them in batches start cooking another.
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26
Allow them to sit on the cutting board and continue to cook for a minute or two before slicing each quesadilla into three triangles.
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27
Serve immediately.
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28
Fanciest quesadillas ever.
