Chicken & Camembert Quesadillas
Ingredients
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
Method
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.