Crab and Brie Quesadilla with Chili-Apple Glaze

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I found the Quesadilla surprisingly bland, and the glaze overpowering. I would normally rate this recipe a 3-star, but I rated it a 2 instead cosidering the expense of the ingredients used.

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Excellent for an upscale quesadilla. The apple chili glaze is a great dipping sauce.

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I like crab, I like Brie, together they're nothing special. Wouldn't make again.

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Like all previous reviewers, I thought this dish was absolutely stellar! I initially thought that a pound of Brie would be overwhelming against a cup of crab, but I was wrong. The proportions are perfect, and the chili-apple sauce accompaniment was an extraordinary delight. If any cooks find that the cheese does not entirely melt during the frying of the tortillas, just place the cooked ones on a paper-lined plate and place in an oven at approximately 200-250 degrees while frying the balance and you will find that any leftover cheese cubes will have melted.

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You can pretty much tell by the name of this recipe that it's going to be good (assuming, of course, you have nothing against crab or brie. The chile-apple glaze was quite delicious and i look forward to using the rest (which i froze on pork tenderloin. i thought that a pound of brie for 2-4 servings (there were only two of us, but i did 4 8-in tortillas seemed like a lot, so i didn't use it all. but then i craved more of the flavor while i was eating them. used the glaze as more of a dipping sauce b/c it was quite strong for the mild flavors of crab and brie. i'm going to try the crab/brie combo in portobello mushroom caps next time.