Rating: 1.5 stars
2 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 0

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.

Julianna Grimes
Recipe by Cooking Light January 2012

Gallery

Recipe Summary

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

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

Nutrition Facts

420 calories; fat 15.3g; saturated fat 6.2g; sodium 620mg.
Advertisement
Advertisement