Chicken and Brie Quesadillas With Chipotle Salsa
Recipe Overview:
This delightful recipe for Chicken and Brie Quesadillas with Chipotle Salsa, originally a runner-up in Southern Living’s 1999 contest, brings together a fusion of flavors that are both comforting and satisfying. Perfect for a light lunch or as a snack, these quesadillas are filled with tender chicken, creamy Brie cheese, and a hint of spice from chipotle salsa. The salsa itself is a star with its tangy, smoky flavors that complement the richness of the quesadillas perfectly.
Recipe Details:
Total Time: 1 hour 25 minutes
Prep Time: 1 hour 15 minutes
Cook Time: 10 minutes
Yield: 12 appetizers
Ingredients:
For the Chipotle Salsa:
- 2 plum tomatoes, diced
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 3 tablespoons fresh lime juice
- 2 tablespoons adobo sauce (from canned chipotle chiles)
- 1/2 teaspoon salt
- 5 green onions, thinly sliced (divided)
- 1/2 cup fresh cilantro, chopped (divided)
For the Quesadillas:
- 1 pound cooked chicken breast, shredded
- 1 can (4 ounces) diced green chilies
- 8 (7-inch) flour tortillas
- 8 ounces Brie cheese, thinly sliced
Instructions:
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Prepare the Chipotle Salsa:
- In a bowl, combine diced tomatoes, chopped onion, minced garlic, lime juice, adobo sauce, salt, 1/4 cup sliced green onions, and 1/4 cup chopped cilantro. Stir well to combine.
- Allow the salsa to sit for 1 hour to let the flavors meld together.
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Prepare the Quesadilla Filling:
- In another bowl, mix together the shredded chicken, diced green chilies, remaining sliced green onions, and remaining chopped cilantro. Set aside.
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Assemble and Bake the Quesadillas:
- Preheat your oven to 425ºF (220ºC). Grease a large baking sheet with cooking spray.
- Arrange 4 tortillas on the baking sheet.
- Evenly distribute slices of Brie cheese over the tortillas.
- Spoon the chicken mixture evenly over the cheese.
- Top with the remaining 4 tortillas, creating quesadilla sandwiches.
- Press down slightly to compact the filling.
- Bake in the preheated oven for 8 to 10 minutes, or until the cheese is melted and the tortillas are lightly browned.
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Serve:
- Remove the quesadillas from the oven and let them cool for a minute or two.
- Cut the quesadillas into wedges.
- Serve immediately, accompanied by the chipotle salsa for dipping.
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Storage Tip:
- If you have leftover chipotle chiles in adobo sauce, you can freeze them for future use.
Nutritional Information (Per Serving):
- Calories: 175.1
- Fat: 7.7g
- Saturated Fat: 3.9g
- Cholesterol: 18.9mg
- Sodium: 414.8mg
- Carbohydrates: 19.6g
- Fiber: 1.8g
- Sugar: 2.5g
- Protein: 7.2g
Tips for Success:
- Ensure the chicken is well-cooked and shredded before assembling the quesadillas for even distribution.
- Use a good-quality Brie cheese for its creamy texture and mild flavor that pairs well with the chicken and chipotle salsa.
- Letting the chipotle salsa sit for an hour enhances its flavors, so plan accordingly when preparing this dish.
Serving Suggestions:
These Chicken and Brie Quesadillas with Chipotle Salsa are versatile and can be served as appetizers, light lunches, or even as part of a casual dinner spread. Pair them with a fresh green salad or a side of Mexican rice for a complete meal experience.
Final Thoughts:
Mary Lou Cook’s runner-up recipe from Southern Living has stood the test of time for its delicious blend of ingredients and ease of preparation. Whether you’re looking to impress guests at a gathering or simply want to elevate your weeknight dinner, these quesadillas are sure to become a favorite in your culinary repertoire. Enjoy the fusion of flavors and textures in each bite, and savor the homemade chipotle salsa that adds a zesty kick to this classic dish.
