Chicken-and-Brie Quesadillas with Chipotle Salsa

Southern Living
These distinctive chicken quesadillas are filled with a mixture of chicken and green chiles and topped wtih Brie and a smoky-flavored chipotle salsa. 
12 appetizer servings


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2 cups chopped plum tomato
1 small onion, chopped
3 garlic cloves, 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 chopped fresh cilantro, divided
1 cup finely chopped cooked chicken
1 (4.5-ounce) can diced green chiles, drained
8 (7-inch) flour tortillas
8 ounces Brie, trimmed and diced


Stir together first 6 ingredients, 1/4 cup green onions, and 1/4 cup cilantro. Let stand 1 hour.

Stir together remaining green onions, remaining 1/4 cup cilantro, chicken, and diced green chiles.

Arrange 4 tortillas on a large baking sheet greased with vegetable cooking spray. Top evenly with cheese, chicken mixture, and remaining tortillas, pressing down slightly.

Bake at 425° for 8 to 10 minutes or until cheese melts. Cut into wedges, and serve immediately with salsa.

Note: Freeze remaining chipotle chiles in adobo sauce, if desired.

Created date

October 2003