Chicken and Brie Quesadillas With Chipotle Salsa |
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Prep Time: 1 Minutes Cook Time: 10 Minutes |
Ready In: 11 Minutes Servings: 6 |
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This is a 1999 runner-up recipe from Southern Living, courtesy of Mary Lou Cook. I did make this, and it is a wonderful, flavorful dish. Instead of serving as an appetizer, I served it for a light lunch for two. You will love that salsa. Prep time includes letting the salsa sit for 1 hour. Ingredients:
2 cups chopped plum tomatoes |
1 small onion, chopped |
3 cloves garlic, minced |
3 tablespoons fresh lime juice |
2 teaspoons minced canned chipotle chiles in adobo sauce |
1/2 teaspoon salt |
5 green onions, minced and divided |
1/2 cup fresh cilantro, divided |
1 cup finely chopped cooked chicken |
1 (4 1/2 ounce) can diced green chilies, drained |
8 7-inch flour tortillas |
8 ounces brie cheese, trimmed and diced |
Directions:
1. Stir together first 6 ingredients, with 1/4 cup green onions, and 1/4 cup cilantro.
2. Let stand 1 hour.
3. Stir together remaining green onions, cilantro, chicken and green chiles.
4. Arrange 4 tortillas on a large baking sheet greased with cooking spray.
5. Top evenly with cheese, chicken mixture, and remaining tortillas, pressing down slightly.
6. Bake at 425ºF for 8 to 10 minutes or until cheese melts.
7. Cut into wedges, and serve immediately with salsa.
8. Freeze remaining chipotle chiles in adobo sauce, if desired.
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