Chicken, Brie and Rocket Quesadilla with Red Pepper Dressing

Pan-seared tortillas filled with Brie, chicken, and rocket, baked until melted and served with a zesty roasted red pepper dressing.

Chicken Quick Lunch Brie Quesadilla

Estimated Nutrition

Calories

721.3

kcal / serving

1442.5 kcal total

Carbs

24.3g

per serving

48.6 g total

Fat

50.6g

per serving

101.2 g total

Protein

51.2g

per serving

102.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

125

Brie

sliced

GrainsCereals

piece

Tortilla Wrap

Ready-made

Meat

piece

Chicken Fillet

chopped

NutsSeeds

Salt

to taste

Black Pepper

freshly ground, to taste

OilsFats

Olive Oil

for the quesadilla

Olive Oil

for the dressing

Vegetables

handful

Rocket

140

Red Pepper

roasted, from a jar, drained

Method

Preheat the oven to 180°C.

Place one tortilla into an ovenproof pan and layer with Brie, rocket, oil, seasoning, and chicken.

Top with the second tortilla and fry for three minutes on each side.

Bake in the oven for five minutes until the chicken is cooked through.

Slice the quesadilla into wedges.

Blend most of the roasted peppers with olive oil and a splash of jar juice until smooth.

Finely chop the remaining pepper and stir it into the dressing.

Serve the wedges with the red pepper dressing poured over.