Serves 4 (serving size: 1 quesadilla and about 1/4 cup salsa)
3 cups chopped skinless, boneless chicken breast
2 tablespoons minced fresh garlic
1 jalapeño pepper, seeded and minced
1/2 cup chopped plum tomato
1/4 cup chopped green onions
1 tablespoon olive oil
4 (8-inch) fat-free flour tortillas
1 ounce Brie cheese
3/4 cup chopped pear
2 tablespoons chopped cilantro
3 tablespoons minced red onion
1 tablespoon fresh lemon juice
2 teaspoons olive oil
1/8 teaspoon ground cumin
1/8 teaspoon ground red pepper
How to Make It
Preheat oven to 400°. Heat a large skillet over medium-high heat. Coat with cooking spray. Add chicken; sauté chicken 4 minutes. Add garlic and minced jalapeño; sauté 2 minutes. Stir in chopped tomato and green onions. Brush 1 tablespoon olive oil over a jelly-roll pan; arrange tortillas on pan. Spread Brie cheese over half of each tortilla; top with about 1/3 cup chicken mixture. Bake at 400° for 5 minutes. Fold each tortilla in half. Bake 12 minutes, turning once. Combine pear, cilantro, red onion, lemon juice, 2 teaspoons olive oil, cumin, and red pepper. Serve with quesadillas.
Disappointing...The use of brie looked intriguing, but it didn't do much to rescue the blandness of the chicken mixture. I did boil the chicken breasts rather than saute, but I doubt the latter would have made a difference, and I omitted the jalepenos as we dislike them. It also needed a dipping sauce and not just a salsa. Incidentally at first glance I thought the pear would be used in the quesadillas themselves; this might have been more interesting in lieu of tomatoes. The leftovers won't be wasted and I'll try to spruce them up with some salt and more garlic, but I wouldn't waste brie on this recipe again - not with other good CL quesadilla recipes out there.
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