Serves 6 to 8 as an appetizer. Recipe is from Kim Morgan, of Baton Rouge.
6 to 8 (8-inch) whole-wheat flour tortillas
1 (9-oz.) jar raspberry chutney
1 rotisserie chicken, deboned and chopped
8 ozs. Brie cheese, sliced
1. Preheat oven to 425 F. Spray baking sheet with nonstick cooking spray.
2. Spread one side of each tortilla with chutney. Top with chicken and slice of Brie. Fold the tortilla in half and place on greased baking sheet.
3. Bake 5-7 minutes until cheese is melted. Cut each quesadilla into 3-4 wedges.