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.
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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