- Chop the brie cheese.
- Sprinkle cheese over half of each tortilla. Top with pecans and parsley. Fold tortillas in half over pecan mixture, pressing gently.
- In lightly greased 10-inch skillet or griddle, cook quesadillas, two at a time, over medium heat for 2 to 3 minutes or until lightly browned, turning once. Cut quesadillas into wedges.
- Serve with sour cream.