Rotisserie Chicken, Pear, and Cheese Quesadillas
Arugula with Cranberries
Ingredients
- 1 (8-oz) round Brie cheese, softened (or use 2 cups shredded mozzarella)
- ⅓ cup whole-berry cranberry sauce
- 6 soft taco-size flour tortillas
- 3 pears, thinly sliced
- 3 cups shredded rotisserie chicken (or use leftover shredded roasted turkey)
- 3 Tbsp chopped fresh rosemary
- 1 Tbsp butter, melted
Instructions
- Spread Brie and cranberry sauce on tortillas. Layer with pear slices and chicken; sprinkle with rosemary. Fold tortillas in half.
- Cook tortillas, in batches, in a large skillet with melted butter 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
- 1 cup crumbled feta cheese
Side Dish Instructions
- Toss together arugula and vinaigrette in a large bowl. Sprinkle with cranberries and cheese.
30 Minute Meals Meal Plan
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