Brie and Papaya Quesadilla Recipe

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Interested in a tasty dish you can quickly whip up? Try this recipe for the perfect summer appetizer! This Brie and Papaya Quesadilla that Randy Fuhrman Events has created just for you, will be the talk of the town. This unique blend of flavors will complement any dinner party you have coming up! Pair the dish with your favorite salsa for an added kick!

Chef Randy's Recipe for Brie and Papaya Quesadillas!


Ingredients:

  • 1 yellow onion (thinly sliced and halved)

  • 10 8” flour tortillas

  • 1 lbs. Brie cheese (cut into ¼” strips)

  • 2 Poblano chiles (roasted, peeled, seeded, and diced)

  • 1 ripe papayas (peeled, seeded and diced) Note ( If you like mangoes better, you can use mangoes)

  • ¼ cup butter

  • ¼ cup canola oil


Method:

  1. Melt butter and oil together

  2. Saute onions in a little butter and oil until soft then remove from heat, and let cool for about 6 to 8 minutes. Drain and set aside.

  3. Heat a nonstick or well-seasoned skillet over medium heat for several minutes. When skillet is hot, soften tortillas by placing them in skillet for about 5 seconds per side.

  4. Let cool and then put a few strips of brie cheese on half of each tortilla.

  5. Add several onion strips. 1 T. of diced chilies, and ¼ cup chopped papaya. (or mango)

  6. Fold tortillas over and brush a mixture of melted butter and oil.

  7. Heat a skillet over medium heat and brown quesadillas on both sides.

  8. Preheat oven to 200 degrees.

  9. Place on cookie sheet in oven to keep warm while browning remaining quesadillas.


Note: After being filled, quesadillas can be refrigerated for a day, covered with plastic wrap. Bring them to room temperature before grilling and serving. Serve with sour cream and your favorite salsa. Chef Randy prefers a mango peach salsa for the summertime!


Try this delicious dish and let us know what you think in the comment section down below! We would love to hear your ideas also! 

Stone Fruit Blonde Sangria Recipe

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Stone fruits are the quintessential summer fruit. What better way of utilizing this juicy fruit is to infuse it with your favorite wine? Sangria is a perfect medley of refreshing and fruity for your next party. Not only is your thirst quenched, but you can nibble on the fruits after you're done to satisfy some hunger. This sangria is a fun and delicious way to spice up your drinks and for your guests. This concoction can serve up to 25 guests! 

Having a party soon and running into trouble with planning all of the details? Contact us today to get the process started. Remember, our team at Randy Fuhrman Events lives by our company motto, “We Create So You Can Celebrate!”

 

Stone Fruit Blonde Sangria

 

Ingredients:

  • 5 peaches (firm but ripe, white peaches can be used)
  • 5 nectarines (firm but ripe, white nectarines can be used)
  • 8 apricots (firm but ripe)
  • 24 oz. peach brandy (look at the bottle and add up the oz. to get what you need, make sure you have a little more than you need) 
  • 2 cups of each peach and apricot nectar combined (you should get about 1.5 cups per can from the Kern’s nectar)
  • 1 qt. 7UP
  • Superfine sugar (use this to taste, if the fruit if sweet you do not need this)
  • 2 bottles chilled Prosecco 

 

Method:

  1. Take nectar and brandy, and mix together. 
  2. Add fruit (cut into nice uniform wedges) and stir gently and add sugar if needed (this should be done about 2 hours ahead of time to blend the flavors, overnight is even better).
  3. When ready to serve, pour chilled Prosecco and 7UP or lemon lime soda into mixture. 
  4. Served chilled or over ice. 

 

Note:

The fruit is so good. Serve nice toothpicks of some sort so you can eat the brandied fruit. 

If you are ever assigned to drinks and can’t think of anything. This recipe is not only easy, but fun to make. Make sure to drink responsibly, but more importantly stand out in the next party with this tasty concoction! 

 

 

Love this recipe? Then use it at your next party! Just be sure to share what you did and what you love about it in the comment section below. We’d love to hear what you think! 

“If Life Gives Avocados, Make Guacamole!”

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The avocado craze has not gone away. Since it is the summer that means free time, vacations, and parties. Summer grill parties are a for sure thing this year and with that in mind, you’ll want to be that guest that brings the best guac. It is a perfect blend of spice and crunch that will melt in your mouth. Guacamole is a must to spice up any potluck, party, or event. This recipe will for sure be the first to be finished by everyone. 

Tools:

  • Bowl
  • Fork to mash avocados
  • Cutting board
  • Knife 
  • Juicer 

Ingredients:

6 Large ripe avocados, peeled and mashed
2 Large firm tomatoes, wedged and deseeded and then chopped 1 /4
1 Med red onion, peeled and chopped fine
1 Bunch cilantro (leaves only), chopped fine
1 Medium jalapeno pepper, deseeded and chopped fine
2 Cloves of garlic, peeled and chopped fine
2 Tablespoons of lime juice (fresh is best)
Salt to taste
Tabasco to taste 


Method: 

  1. Mash the avocados and add the lime juice
  2. Then add tomatoes, red onion, cilantro, jalapeno, garlic blend well
  3. Salt and Tabasco to taste
  4. Refrigerate till ready to use 

Notes

Save on of the seeds from the avocado to help the guacamole from turning color
If you like spicier use 2 jalapeno peppers and more Tabasco 

 

 

You can never go wrong with guacamole. Guacamole is delicious and loved by many people. It tastes great with chips and a perfect dish for dip. If you want to be really creative try using this guacamole recipe on your sandwiches and burritos. 

Love this recipe? Let us know down below in the comment section. We’d love to see and hear of how you shared this dish at your party!