Jane's Favorite Tested Recipes
12/16/2009
Last Update
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Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
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Chicken and Brie Quesadillas with Chipole Salsa
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2 cups chopped plum tomato |
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1 small onion, chopped |
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3 garlic cloves, minced |
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3 tablespoons fresh lime juice |
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2 teaspoons minced canned chipotle chiles in adobo sauce |
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1/2 teaspoon salt |
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5 green onions, minced and divided |
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1/2 cup fresh cilantro ,divided |
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1 cup finely chopped cooked chicken |
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1 (4.5 oz) can diced green chiles, drained |
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8 (7") flour tortillas |
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8 ounces Brie, trimmed and diced |
Stir together first six ingredients, 1/4 cup green onions, and 1/4 cup cilantro. Let stand one 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, presing down slightly.
Bake at 425 for 8-10 minutes or until cheese melts. Cut into wedges and serve immediately with salsa.