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1
Preheat the oven to 350 degrees.
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2
In a small sauce pan, combine the apples, vinegar, sugar, shallots, jalapeno, and garlic to make the chili-apple glaze.
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3
Bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer until the apples are translucent and soft and the vinegar has reduced by half, about 15 minutes.
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4
Remove from the heat and cool for at least 10 minutes. Once cool, transfer to a blender or food processor and puree until smooth, about 1 minute.
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5
Season to taste with salt and pepper.
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6
Set glaze aside.
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7
Place the crabmeat in a bowl and season, to taste, with salt and pepper.
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8
Add the green onions and toss gently to combine.
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9
Cover and refrigerate.
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10
Spread the almonds on a small baking sheet and toast until golden brown, about 15 minutes. Remove from oven and allow to cool.
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11
Place the tortillas on a work surface.
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12
Spread 1/4 cup of the crabmeat mixture evenly over half of each tortilla.
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13
Place 5 to 6 slices of the Brie on top of the crabmeat.
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14
Fold the remaining half of the tortilla over, forming a half-moon shape.
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15
Heat 2 tablespoons of the oil in a large griddle or skillet over medium heat.
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16
When smoking hot, carefully lay the quesadilla in the oil.
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17
Fry on 1 side until golden brown, about 2 minutes, turn with a spatula and cook until golden brown on the second side and the cheese is melted, 1 to 2 minutes.
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18
Remove and repeat with the remaining quesadillas, adding more oil as needed. To serve, cut each quesadilla into 4 triangles.
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19
Spread 1/4 cup of the Chili-Apple Glaze on each plate, and top with quesadilla quarters.
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20
Garnish with the toasted almonds and chopped chives.
