Quesadillas done with some French flair. Slices of granny smith apples combine with balsamic sauteed onions, apricot preserves and all white-meat cooked antibiotic-free chicken. Sweet and savory flavors abound, all topped with the rich creaminess of brie. Perfect for a casual dinner (just add a salad) or an impressive appetizer. Flour or wheat tortillas available. Individually wrapped. 10" tortillas, 3 per half, 6/full order. (bag, stove or oven).
Hands on time: 6 minutes (if cooking on stove)
Cooking time: Stovetop: 6 minutes, Oven: 12-15 minutes
Thaw before cooking for best results.
Preferred method: stovetop (though you will likely have to cook in batches if you’re making multiples). Preheat a skillet (preferably non-stick) over medium heat. Melt 1-2 Tbsp butter in skillet. Add as many quesadillas (unwrapped) as will fit. Cook 2-3 minutes until golden on underside, than flip and cook another 2-3 minutes until golden and cheese is melted. Watch carefully and adjust heat as necessary. Oven: Preheat to 350F. Unwrap quesadillas and place the alum foil packets on a oil-sprayed cookie sheet. Bake for 15 mins or until heated through (for crispy tortillas). For softer quesadillas sprinkle tortillas with a few drops of water and bake covered in foil.
Tortillas, antibiotic/hormone free chicken, apples, brie, onions, apricot preserves, balsamic vinegar. Per quesadilla: cal. 417; fat 16g; chol. 24mg; sodium 591mg; carb. 42g; protein 22g. Contains: milk, wheat.