Chicken Quesadillas with Chutney and Brie

By [e-mail]

Ingredients

• 2 2 2 flour tortillas, (10-inch or burrito-size)
• 2 2 2 tablespoons Dijon mustard
• 1 1 1 can of chicken
• 1/2 1/2 1/2 cup Cranberry Chutney, plus more, for serving
• 4 4 4 slices thick Brie cheese (4 ounces)
• Coarse salt and ground pepper
• 1 1 1 tablespoon olive oil

Preparation

Step 1

Directions

Preheat oven to 425 degrees. Spread one side of each tortilla with 1 tablespoon mustard. Divide the chicken over one half of each mustard-coated side; dress with cranberry (about 2 tablespoons per quesadilla). Layer each with 2 Brie slices, and sprinkle with salt and pepper. Fold and press to seal edges. Brush on all sides with olive oil; transfer to baking sheet.

Bake, rotating the baking sheet halfway through, until cheese has melted and tortillas are golden brown, 10 to 15 minutes. Let cool for 5 minutes before slicing into wedges.