Chicken Quesadillas

By nanarose

Julianna Grimes, Cooking Light

JANUARY 2012

Ingredients

• 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

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

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.