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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 24 |
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Ingredients:
butter, for sauteeing |
10 (10-inch) flour tortillas |
1 medium wheel double cream brie cheese |
1 cup grated swiss cheese |
1 cup cheddar |
2 large sweet onions, sliced and grilled |
2 to 3 roasted red bell peppers, julienne |
6 grilled chicken breasts, sliced thinly |
1 cup sour cream |
3 tablespoons minced chives |
Directions:
1. Place a 10-inch saute pan over medium heat. Place butter in the pan, followed by a flour tortilla. Lay some of the cheeses in first, see Cook's Note.
2. Add onions, peppers, chicken, top with a little more cheese, and cover with a second tortilla. Place a lid on the saute pan, and let sit for 3 to 4 minutes or until golden brown before flipping. Flip and cook until golden brown on both sides. Repeat with remaining tortillas and ingredients. Allow the quesadilla to cool before cutting, about 2 minutes. Cut into pie shapes. Place a dollop of sour cream and chives on top. Enjoy.
3. Cook's Note: We recommend, if you want it extra cheesy just add more cheese. Work with the brie when it is cold, it will be easier to cut.
4. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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