ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chicken-and-Brie Quesadillas with Chipotle Salsa

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


  • 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

How to Make It

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

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

  3. 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.

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

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