Chicken & Camembert Quesadillas
Chicken & Camembert Quesadillas
- 200g Nowra Double Cream Camembert
- 2 chicken breasts
- 2 tablespoons canola oil
- 1 red capsicum
- 1/2 cup Chilli Jam
- 4 flour tortillas
- 1/2 cup coriander leaves, roughly chopped
- 1 small chilli
- In a shallow frying pan heat canola oil. Slice the chicken breast into a butterfly and cook until golden brown on each side and cooked on the inside. Set aside.
- Grill Capsicum until charred and place into a plastic bag for 10 minutes, while still hot. This will allow the outer skin to peel easily. Remove from bag and slice into thin slice.
- Roughly chop the cooked chicken breast and slice the Camembert.
- In a shallow pan, over medium heat, spray with cooking oil. Add a tortilla and top with camembert, chicken and grilled capsicum on 1 half. Flip over the other half and press down with a spatula. When golden brown, flip and cook the other side. Repeat until all tortillas are cooked and serve with chilli jam, coriander and sprinkle with fresh chilli.
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2016-10-30T12:59:28+00:00
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2016-10-30T15:14:33+00:00
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2016-10-30T15:13:50+00:00
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2016-10-30T13:07:14+00:00
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