Quesadilla with Camembert cheese, caramelized onions and apple chutney

Ingredients:

Quesadilla

• 9 wheat tortillas diameter 15 cm.
• 450 g Camembert cheese, thinly sliced
• 1 tbsp. l. olive oil
• 2 tbsp (30 g) butter
• 2 sweet onions, peeled and thinly sliced ​​into half rings
• 1 tbsp balsamic vinegar
• 2 teaspoons chopped thyme
• Apple chutney, recipe below
• Fresh thyme sprigs for garnish

Apple chutney

• 3 Granny Smith apples, peeled, cored, and diced
• 1/2 jalapeño pepper, finely diced
• 2 tbsp. l. canola oil
• 1 small red onion, finely chopped
• 1 tbsp finely chopped fresh ginger
• 2 minced garlic cloves
• 1/2 cup apple juice
• 2 tablespoons apple cider vinegar
• 1 teaspoon finely chopped thyme

Preparation:

1. Preheat grill to medium heat.
   
   Heat the vegetable oil and butter in a large saucepan over medium heat. Add the sweet onion and sauté over low heat until caramelized, about 45 minutes. Then add the balsamic vinegar and thyme; season with salt and pepper. Let cool slightly.
2. Place 6 tortillas in front of you, divide the cheese and caramelized onions between the tortillas, and fold them in half. Brush the tops with vegetable oil and grill until golden brown, about 3-5 minutes per side, or until the cheese is melted.
3. Cut into quarters and divide among servings. Top each piece with a spoonful of apple chutney and place a small amount inside the flatbread, folding it back slightly. Garnish with a sprig of fresh thyme.
   
   

   Apple chutney

   
   Heat vegetable oil in a stainless steel saute pan over medium-high heat. Add the onion, ginger, garlic, and jalapeño and sauté until soft. Add half the apples, apple juice, and vinegar and cook until the apples are soft. Remove from heat and stir in the remaining apples and thyme. Season with salt and pepper to taste. Transfer to a bowl and let sit for 30 minutes before serving to allow the flavors to meld.