Chicken and 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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