Chicken Quesadillas

Chicken Quesadillas are taken to new heights with the addition of Brie. Top Chicken Quesadillas with fruity salsa made with chopped pear. Cilantro, cumin and ground red pepper give this salsa its zip.


Serves 4 (serving size: 1 quesadilla and about 1/4 cup salsa)

Recipe from

Cooking Light

Nutritional Information

Calories 420
Fat 15.3 g
Satfat 6.2 g
Sodium 620 mg


Cooking spray
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


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.

Julianna Grimes,

Cooking Light

January 2012
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