Potato, Brie And Chipotle Red Onion Quesadillas

• 1/2 cup honey
• 1/2 cup fresh chopped cilantro
• 6 Tablespoons tomato paste
• 2 Tablespoons water
• 2 Tablespoons minced chipotle chiles (with adobo sauce)
• 1 lb Yukon Gold potatoes (peeled-cut into 1" cubes)
• 6 oz. brie trimmed and cut into 1" pieces
• 8 - 8 inch flour tortillas
• 1 medium sized red onion
• Olive Oil

1. Puree honey, cilantro, tomato paste, 2 tablespoons water and chipotle in a blender or food processor until smooth.
2. Season with salt and pepper to taste.
3. Boil the potatoes until tender (about 12 min.) Drain.
4. Mash in a pot until smooth and then season well to taste with salt and pepper,
5. Now spread the potato mixture evenly and at about a 1/4 inch on the 8 tortillas.
6. Then, on top of this spoon the chiptole puree, folding the quesadillas over.
7. Heat large skillet over medium high hear; brush lightly with olive oil. Working in batches, cook quesadillas until golden brown, about 2 minutes per side. Serve, passing chpotle honey alongside.

honey, cilantro, tomato paste, water, chipotle chiles, potatoes, flour tortillas, red onion, olive oil

Taken from www.epicurious.com/recipes/member/views/potato-brie-and-chipotle-red-onion-quesadillas-50066431 (may not work)