Brie and Cranberry Quesadilla with Carrot Salad
2 flour tortillas
70g brie
2 tablespoons cranberry jelly
80g spinach
1 grated carrot
1/2 lime
1 thumb grated ginger
2 teaspoons sweet chilli sauce
Sandwich the brie and cranberry jelly between the two tortillas. Fry the quesadilla on a non-stick skillet sprayed with a little oil until browned and crisp in either side.
Line a plate with the spinach leaves. Combine the carrot, lime juice, ginger & chilli sauce and mound on top of the leaves. Serve with the quesadilla.
Nutrition Data
Calories (kcal) 840.6
Carbohydrate (g) 104.4
Protein (g) 25.4
Fat (g) 36.1
Fibre (g) 4.0
2 flour tortillas
70g brie
2 tablespoons cranberry jelly
80g spinach
1 grated carrot
1/2 lime
1 thumb grated ginger
2 teaspoons sweet chilli sauce
Sandwich the brie and cranberry jelly between the two tortillas. Fry the quesadilla on a non-stick skillet sprayed with a little oil until browned and crisp in either side.
Line a plate with the spinach leaves. Combine the carrot, lime juice, ginger & chilli sauce and mound on top of the leaves. Serve with the quesadilla.
Nutrition Data
Calories (kcal) 840.6
Carbohydrate (g) 104.4
Protein (g) 25.4
Fat (g) 36.1
Fibre (g) 4.0
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