Thanksgiving Pear and Brie Quesadillas
Arugula Salad
Ingredients
- 1 (7-oz) wedge Brie cheese, softened
- ⅓ cup whole-berry cranberry sauce
- 6 soft taco-size whole wheat tortillas
- 3 pears, thinly sliced
- 1½ cups shredded rotisserie chicken (or use leftover shredded roasted turkey)
- 3 Tbsp chopped fresh rosemary
Instructions
- Spread Brie and cranberry sauce overs tortillas. Layer with pear slices and chicken; sprinkle with rosemary. Fold tortillas in half.
- Cook tortillas, in batches, in a large skillet coated with cooking spray over medium-high heat 3 minutes per side or until golden brown.
Side Dish Ingredients
- 6 cups arugula
- ½ cup olive oil vinaigrette
- ½ cup sweetened dried cranberries
- ½ cup crumbled feta cheese
Side Dish Instructions
- Toss together arugula and vinaigrette in a large bowl. Sprinkle with cranberries and cheese.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
365
|
151
|
516
|
| Fat (g) | 13 | 10 | 23 |
| Sat. Fat (g) | 7 | 3 | 10 |
| Protein (g) | 21 | 3 | 24 |
| Carb (g) | 39 | 14 | 53 |
| Fiber (g) | 6 | 1 | 7 |
| Sodium (mg) | 638 | 288 | 926 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
