Tag Archive for: bbq

Cherry, Brie & Bacon Grilled Quesadilla

Are you ready for a seriously delicioius sweet and salty grilled quesadilla?

Use Your Noodles - Cherry, Brie & Bacon Grilled Quesadilla

Spending time outside was a big part of my childhood. It was the time, when we didn’t have computers. And even  when we got a second hand computer, it only had two games – Prehistorik and Prince of Persia. 

Instead of playing those two (totally awesome) games, I prefered hanging out the kids from my street. I lived (and still do) in a street with almost no traffic, which meant the parents let us run around like crazy all over the place.

Our favourite game was hide-and-seek. We’d wait until it got dark and then played it. Much harder, much more exciting!!! 🙂

A simple recipe for the perfect grilled quesadilla with cherries, gooey brie and bacon for a summer barbaque party.

During the day, we played cards. We even invented our own games or even make our own board games 🙂 I still have some stacked somewhere in my closet!

A big part of spring/summer days on the street was hanging ut in our cherry tree. No treehouse necessary, just an old wood board placed between two branches and we got our fun.

The cherry tree is still majestically standing in front of the house. No kids hanging on it, but it still produces the best cherries around.

Sorry neighbours… 🙂

Use Your Noodles - Cherry, Brie & Bacon Grilled Quesadilla

Grilled quesadilla with cherries anyone?

Today’s recipe is dedicated to the delicious sweet red cherries from that very tree. And they are in season now 🙂

I stuffed them in a quesadilla!

I never order quesadilla in a restaurant. Why? Because it is always too small (I eat a lot!) and overpriced. But I love it so much. So I made these cherry quesadilla with brie, bacon and arugula. I added some crushed chilli for spiciness and balsamic vinegar for acidity. And that’s it! 

It is gooey, smokey and sweet. Can it even get better? Oh, yeah. It is spicy too 🙂 

You can pop it on the grill, while you’re having a barbaque party. I assure you, everyone will thank you 🙂

Use Your Noodles - Cherry, Brie & Bacon Grilled Quesadilla

Tag #useyournoodles so I can see your beautiful UYN creations. Also, stay in touch on Facebook and Instagram or subscribe to get the recipes directly to your mailbox ♥

Let’s get this bbq party started!


Course Appetizer, Main Course
Keyword tortilla
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 people


  • 8 small tortillas
  • 200 g cherries
  • 200 g brie
  • 60 g /12 slices bacon
  • a handful arugula
  • chili flakes to taste
  • balsamic vinegar to taste


  1. Preheat the oven to 175 °C and line a baking tray with baking paper.
  2. Deseed the cherries.
  3. Place deseeded cherries on one half of the tray and bacon on the other. Make sure there’s a little space in the middle.
  4. Roast for 10 minutes or until the bacon gets golden and crunchy.
  5. Place brie, bacon, cherries, arugula, and chilly flakes on a tortilla and drizzle with balsamic vinegar. Top with another tortilla and press down.
  6. On a grill or in a grill pan, grill for 2 minutes each side, until they get golden and grill marks are visible.

Also try these recipes at your next bbq:

Simple Fish Sliders With Roasted Garlic Sauce

Homemade Tomato Ketchup

Use Your Noodles - Cherry, Brie & Bacon Grilled Quesadilla

Curried Squash Kebabs

These squash kebabs are great for a light asian inspired lunch or dinner. There’s a coconut milk sauce with fish sauce and cilantro to top it off.

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Squash or pumpkin? I was a a bit confused on how to name this tasty orange fruit. I did some research and apparently botanically squash is the right term. However in different countries pumkin is used for certain types of squash. I decided this is too confusiong for me. So I’m going to use the term squash for this recipe. Probably if I make a squash pie one day, I’ll name it pumpkin pie since we hear this more often. Luckily Slovenians only have one word for squash and pumpkin – buča.

Why not make squash more fun. And what’s more fun than kebabs? Add a little asian spices and a fishy coconut milk sauce and you’re on fire! I am using my Hot Curry Spice Blend in this recipe. You can find the recipe here.

Curried Squash Kebabs
Curried Squash Kebabs

Tag #useyournoodles so I can see your beautiful UYN creations. Also, stay in touch on Facebook and Instagram or subscribe to get the recipes directly to your mailbox ♥


Course Appetizer, Side Dish
Total Time 50 minutes
Servings 4



  • 2 kg squash any kind you like
  • 4 TBSP olive oil
  • 2 tsp salt
  • 8 tsp Hot Spicy Curry Blend
  • 2 TBSP coarsely chopped cilantro


  • 1/4 cup coconut milk
  • 2 TBSP fish sauce
  • 1 tsp finely chopped cilantro


  1. Preheat the oven to 220°C (430 °F).
  2. Peel the squash and chop it into 2 cm cubes. Divide the cubes between skewers.
  3. Drizzle with oil and sprinkle with Hot spicy curry blend. Use your hands to really get that spice in every corner.
  4. Put them in a baking tray and roast for 30-40 minutes (or until the squash is tender).
  5. Meanwhile, prepare the sauce. Mix all ingredients together in a small bowl.
  6. When the kebabs are done, pour over the sauce and sprinkle with chopped cilantro.

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